Barbecue Marinated Prime Rib of Beef
&
Principauté d'Orange IGP Red Wine

Barbecued rib of beef with Cajun marinade, a recipe for long summer days! Our experts suggest a full-bodied, fruity Principauté d'Orange IGP red wine for a perfect food and wine pairing.

RHôNE RED WINE BEST-SELLERS AT UNDER £30

barbecue prime rib of beef recipe

PrEparation: 15 mInS | COOKING: 8 mInS | SERVES: 2

Côte de bœuf barbecue

IngrEdients

500g prime rib
100ml olive oil
2 tsp cajun spices
2 tbsp malt vinegar
1 sprig of thyme
1 tbsp double concentrated tomato purée
2 garlic cloves
1 onion
Gros sel de Guérande (coarse sea salt)
Ground pepper

PrEparation

Marinade:

Mix the seasoning ingredients (except the thyme) in a blender until smooth.
Season with salt and pepper to taste.
Add the thyme.
Marinate the meat in the mixture for 12 to 24 hours in the fridge.

Cooking:

Bring the meat out to room temperature 30-45 minutes before cooking so that it is more tender.
Preheat the barbecue to maximum heat.
Cook the meat on the barbecue over a medium heat, brushing with the remaining marinade (4 minutes on one side, then turn over).
Leave to rest for a few minutes before serving for even more tender, juicier meat.

Serving suggestion: seasonable vegetables, chips.

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To enhance this dish: a Principauté d'Orange IGP red wine

Cajun spices are a deliciously fragrant blend of thyme, pink onion, dried garlic, paprika, oregano, mustard seeds, chillies and cumin. Without being spicy, it's a slightly spiced blend that goes well with a well-structured wine. With this recipe, our experts recommend a powerful, spiced red wine. Principauté d'Orange IGP red wines most often combine Grenache, Merlot, Syrah and sometimes Cabernet Sauvignon to reveal very typical peppery and black fruit notes. Perfect with the herbs in our marinade! We recommend a cuvée from one of Rhône's leading estates:

TERRE DE BUSSIERE - DOMAINE DE LA JANASSE

Domaine de la Janasse's Terre de Bussière stands out for its power and generosity. It combines the gourmandise of Merlot with a more classic southern verve. It is appreciated for the finesse of its black fruit and leather notes, which linger for a long time. This cuvée is generous in colour, structure and maturity. The Domaine de la Janasse now cultivates around 50 hectares of vines in the Châteauneuf-du-Pape, Côtes-du-Rhône and Vin de Pays of the Principauté d'Orange appellations. This is the Rhône terroir at its best. It would be a shame to miss out on this Vinatis discovery! The value for money makes this a convivial wine, ideal for outdoor meals.