Bear Flag Zinfandael 
 750ml, $19.99
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Rooted in the independent California spirit, Bear Flag Sonoma County Zinfandel is a true original. Our winemaker harnesses the wild, untamed Zinfandel vines the region is known for and crafts a bold wine that is full of character and unrelenting flavor.
(303) 468-8100

RIB ROAST WITH CHERRY SAGE RECIPE
INGREDIENTS
  • 6-8 lb Beef Rib Roast, bone-in, chine bone removed 
  • 1.5 TBSP fresh minced rosemary 
  • 1TBSP fresh minced thyme
  • 1TBSP fresh minced sage 
  • 2 TBSP shallots, minced
  • 1 TSP black pepper Kosher salt to taste  
DIRECTIONS
  1. Preheat oven to 350 F. Combine shallots, rosemary, thyme, sage, salt, and pepper and press evenly onto all surfaces of the roast. 
  2.  Roast in a shallow pan with thermometer in thickest part of beef (not touching bone) for 2.5 hours for medium doneness. Remove roast when meat thermometer says 145 F for medium (-IO F for rare). Let stand, covered in foil, for 15 minutes before serving. 
  3. Prepare the reduction:
  • 2 TBSP butter 
  • 1 tsp minced rosemary
  • 2 TBSP minced shallots
  • Pinch of sugar 
  • 1/2 TBSP minced sage
  • Pinch of salt 
4. Combine the above ingredients and cook until shallots are golden.

5. Add this to the mixture:
  • 1 cup Bear Flag Zinfandel red wine
  • 1/2 cup dried cherries
  • 1/3 cup beef stock
6. Bring to boil: reduce heat for 6-8 minutes until reduced. Whisk in 2 tsp cornstarch to another 1/3 cup beef stock and whisk into the wine reduction. Cook until sauce thickens and season to taste with salt and pepper. 

7. Serve with roast