The Prime Rib deserves good red wines from the south!
Be careful suspense... I think we're going to go for red wine! Indeed, no surprise on this point. Be careful though, not just any red wine goes with prime rib. First of all, it is necessary to nuance according to the cooking. Then, a wine that is too light, with too little tannin and not enough body will not hold up well compared to the strong taste of the piece, and its grilled side if it is made on the barbecue. You should opt for a powerful red wine, with body to accompany this meat. If you like rare, solid red wines with strong tannins are perfect. If you like it right, you'll need less tannins, but there's nothing better for you personally than a rare rib of beef.
The southern wines, well sunny, will be perfect. You can therefore drink a red wine from Bordeaux made from Merlot or Cabernet-Sauvignon. These grape varieties perform very well on the red. A Saint-Emilion or a red wine from the Graves will be perfect. Consider also reds from Languedoc or also in Provence with beautiful red wines such as in the Coteaux d'Aix-en-Provence or a Bandol. There are also options for younger wines where tannins are a little less present, a half-body wine. They can bring out the taste of the meat, but marriages are more complex.
Prime rib is almost like the caviar in meat. It's not the finest, most tender, most beautiful piece, but it's the only one that really means something to me. The prime rib is a bit of a real amateur's piece. This piece is located just above the beef's "front legs", almost on the back. Whether it is grilled on the barbecue, fried, grilled or baked, you are rarely disappointed with the result. Whether you share it with family or friends on a summer evening, there's always a good reason to make a good prime rib. Rib of beef, homemade french fries, we are getting closer to a perfectly pleasure-oriented meal. But then what wine to drink on the prime rib?