What wine goes with prime rib?
Prime rib is beef at its most luxurious — rosy, tender, crowned with seasoned fat. It deserves reds with structure and occasion: this is what cabernet was born for.
Cabernet sauvignon
Cassis, cedar, firm grip
Tannin and beef fat complete each other — the definitive roast-beef wine.
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Bordeaux (left bank)
Graphite, currant, savory
The old-world version: more earth, more restraint, equally at home beside a standing rib.
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Rioja gran reserva
Mellow, leathery, resolved
Age has softened it into the roast’s perfect companion — and it overdelivers on price.
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Sommelier's tip
Horseradish cream pushes toward the riper cabernet; au jus alone favors Bordeaux.
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