The Best Wines to Pair with Prime Rib
As we ease—or prance, depending on your style—into the holiday season, visions of twinkly get-togethers and indulgent meals fill our minds. And few main courses make an impact like prime rib. It’s visually show-stopping, the flavor is rich, the texture is tender, and it gives us that glowy “we don’t eat this all the time” feeling. But what’s a glorious prime rib without an equally special wine?
The right wine pairing will make your whole meal taste cohesive and succulent, whereas an awkward combination leads to a disjointed dinner. In this guide, we’ll help you choose the best wine for prime rib. You can scroll straight down to our specific wine recommendations now, but we think some key pairing principles will help you make great choices and enjoy your meal even more.
Quick Prime Rib and Wine Pairing Facts
Before we get to the juicy details, let’s start with the bones:
- Ideal Wine Types for Prime Rib: Focus on full-bodied reds with rich flavor and balanced acidity, like Cabernet Sauvignon, Pinot Noir, Merlot, Syrah, and Malbec. Our favorites are Cabernet and Pinot.
- How Cooking Method Influences Wine Choice: Roasting, smoking, sous vide, grilling, and/or herb-crusting will determine the beef’s finished flavor. First pin down your cooking plan, then select your wines. We’ll elaborate below.
- The Most Classic Prime Rib Wine Pairing: A well-structured yet approachable Cabernet Sauvignon will flatter most cooking methods. But there is a strong case to be made for Pinot Noir.
- Consider the Cut: Ask your butcher whether your prime rib is fattier or leaner. Cuts with more marbling are suited to a bigger wine. Leaner cuts lend themselves to a softer red wine.
- Don’t Overlook the Sides: Will you be serving the prime rib with flavor-packed sides like garlic mashed potatoes and creamy horseradish sauce? Or milder dishes? Look at the complete picture and assemble your wine menu accordingly.
Predicting Your Prime Rib’s Flavor…and Your Best Pairing
A note on those ribs: Prime rib is usually cooked bone-in, which adds additional savory juices to the meat. Boneless prime rib is easier to carve but it likely won’t have the same depth of flavor, so we suggest sticking with the traditional cut. After all, its succulence and “standing rib roast” presentation is what makes it a favorite for holiday feasts.
So, what wine goes with prime rib? Let’s get into detail about how different cooking methods will influence the meat’s flavor—and your wine choice.
Roasted: Slow roasting your prime rib in the oven is the classic, straightforward way to achieve a tender, juicy interior and a lightly crispy, caramelized crust. This preparation tastes beautifully balanced, so while Cabernet Sauvignon is the iconic pairing, a Pinot Noir will meld nicely, too.
Smoked: Smoking adds complexity as well as a slight char. Wines with bolder flavor and tannins, like Cabernet, Syrah, or Malbec, will stand up best to the smoky character.
Sous Vide: Cooking your meat via a bag in a hot water bath is increasingly popular with restaurant chefs and home cooks because it allows for precise temperatures and timing. The meat is quickly finished in a pan or on a grill. Sous vide results in a prime rib with very tender textures and subtle flavors, so Pinot Noir is an excellent match.
Grilled: Grilling prime rib over the direct heat of a charcoal or gas flame creates a smoky, slightly charred exterior with a juicy interior. The more pronounced crust pairs wonderfully with a fruit-forward, tannic Cabernet.
Seasoning plays a role. To let the flavor of the meat shine, prime rib is traditionally not marinated, but many cooks do enjoy applying an herb rub for an extra-delicious crust. Thyme, rosemary, salt and pepper is a standard combination. Garlic, parsley, and sage might be in the mix too. These aromatic notes open the door to including a wine with herbal undertones.
General Wine Pairing Principles
Before we get into our specific recommendations for the best wines with prime rib, let’s absorb three principles:
- Match the weight: “Weight” or “body” refers to the overall fullness of the wine in your mouth, ranging from light to medium to heavy. A fuller bodied red wine will hold its own against the richness of prime rib.
- Complement: Beef is the confident handshake of meats, and Cabernet’s lantern-jawed tannins have a good grip. Prime rib also tastes elegant and supple, so you’ll want to choose a wine that does, too, so your senses will experience harmony rather than a power struggle.
- Contrast: Indulgent prime rib tastes even better alongside a wine with enough acidity to cut through the fat and refresh your tongue—think of how oil and vinegar work together. Likewise, a wine with big berry notes is a fabulous contrast to the meat, just like raspberry jam pressed against butter.
- A note about tannins: Tannins are compounds found in grape skins, seeds, and stems that contribute to a wine’s structure and aging potential. They feel like a little friction in the mouth, but the texture can range from silky to coarse. At La Crema we are very particular about texture and tannin—as you’ll hear from our winemaker in a moment.
Now that we understand the basics, let’s zero in on the best wines for prime rib.
The Best Wines to Pair with Prime Rib
Cabernet Sauvignon
Our first choice isn’t a secret. Cabernet Sauvignon—the king of wines—is the quintessential pairing for one of the most celebrated cuts of meat. Cabernet and prime rib both say “go big or go home.” Cab’s robust structure and deep flavors make it the best red wine for prime rib’s decadent, red-toned personality. La Crema’s first-ever Cabernet Sauvignon is a gorgeous choice for your prime rib dinner and a must-try any time—we invite you to read about how winemaker Lisa Valtenbergs created the Cabernet of our dreams.
Our Pick: Sonoma County Cabernet Sauvignon
Elegant, fruit-forward, and supple, we crafted this wine to bring a fresh, approachable perspective to the world of Cabernet. Here’s what makes the Sonoma County Cabernet Sauvignon stand out:
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- Flavor and Texture: A generous, seamless texture carries notes of vivid plum, bright red fruit, star anise, and coffee
- Sonoma Character: Cooler coastal air and fog allow grapes to ripen slowly and retain lovely natural acidity and brightness. Our estate vineyards in Alexander Valley deliver redder, denser fruit and an echo of brambles and wild herbs
- A Dynamic Blend: A touch of Merlot adds softness and balance, while a hint of Petit Verdot brings satisfying weight to the midpalate.
This sumptuous blend of mountain and valley-grown grapes was born to marry prime rib.
Pinot Noir
If Cabernet is the main character, Pinot Noir is the irresistible co-star who might steal the scene. Pinot is not usually a go-to pairing with steak because its medium-to-lighter weight and delicate flavors can be overpowered by red meat. Prime rib, however, has a softer texture and more refined flavor profile, so Pinot’s poetic layers feel right at home. And when the meat is roasted or cooked sous vide, Pinot’s nuanced notes really shine. La Crema produces a diverse selection of Pinot Noirs, so you can find bottles that will suit your prime rib, your personal taste, and your side dishes, too. Visit La Crema’s Pinot Noir collection or choose from our top picks below.
Recommended La Crema Pinot Noirs
Sonoma Coast Pinot Noir
Our beloved flagship Pinot Noir is medium in body with bright berry aromatics anchored by espresso and cacao nib. Its well-integrated tannins are firm enough for prime rib, while its upbeat profile brings a refreshing element to the table.
Fog Veil Pinot Noir
Go for depth with Fog Veil. We included substantial whole cluster into the fermentation and aged the wine in 100% French oak for about 16 months. This Russian River Valley Pinot’s serious structure can go head-to-head with prime rib. Raspberry, molasses, and black tea notes combine for long, complex finish.
Sealift Pinot Noir
To pour with leaner cuts of prime rib, and to level up almost every side dish, consider this lively single-vineyard Pinot grown 3 miles from the Pacific Ocean at 800 feet elevation. The West Sonoma Coast region is known for producing vibrant acidity and supple tannins. Blueberry, strawberry, and green tea flavors mingle for a striking personality.
White and Rosé Wines
While a hearty red is our top choice to serve with prime rib, we know there are often a few guests who will not be coaxed away from lighter wines, regardless of the dinner menu. Not a problem, we have them covered. You’ll want to have a white and rosé option chilling for those who prefer a refreshing contrast to the rich meat. We suggest a fuller-bodied Chardonnay, a dry rosé, or our Saralee’s Vineyard Blanc de Blanc—after all, sparkling really does go with everything. Check out the La Crema white wine collection and rosé lineup for fresh alternatives.
Have Leftovers? What to Make and Drink
Hopefully you have leftovers, because next-day prime rib is a treasure. Here are some fun ideas.
- Prime Rib Sandwich: Layer thin slices of cold prime rib on toasted crusty bread, add arugula, mayonnaise, and a swipe of horseradish. Pair it with Cabernet for an easy dinner with a kick. No dishes!
- Prime Rib Tacos: Warm up small corn tortillas, dice and pan-sear leftover prime rib, and top your tacos with avocado, salsa, crumbled queso fresco, cilantro, and a squeeze of lime. If you set aside juice from yesterday’s roast, warm it up and pour over everything. Enjoy with a glass of Pinot Noir.
- Thai Beef Salad: Find a good recipe and substitute thinly sliced prime rib. Just be careful not to overcook the beef since yours has already been cooked once. Look for a recipe that includes fish sauce, garlic, chili pepper, cilantro, Thai basil, mint, cucumber, roasted peanuts, and crunchy lettuce. Pair with a Cabernet Sauvignon.
Shaping an Incredible Holiday Meal with La Crema
Do you ever experience flavors and textures as shapes? Our winemaker does. Lisa crafted the La Crema Cabernet Sauvignon to not only be supple but also “curvy” and directional, as opposed to “spikey” and drying. “We want people to want a second glass,” she explains. “The wine should intrigue you, but it’s also about pleasure.” Now you’re ready to bring that exuberant spirit of pleasure to your prime rib dinner with hearty reds like Cabernet and Pinot Noir—the most heavenly matches, in our opinion. The holidays are shaping up to be luscious! Set out an array of wine options for your guests and let the conversation flow: “Have you tasted the Pinot with a bite of prime rib and mushroom bread pudding? It’s amazing.” At La Crema, we love bringing everyone together. And if a crowded grocery store is not your favorite kind of together, order your wines conveniently via our online shop and we’ll send them directly to your home or office.
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