A beautifully slow-roasted prime beef rib deserves a vivacious wine with the right balance. Too light won’t cut through rich flavors, too dry overwhelms them.
Cabernet sauvignon is a reliably good pairing with prime rib due to its zing and careful balance of tannins and acidity that complements the meat.
For the best experience, choose cabernets with slightly fewer tannins. This creates a harmonious balance with the rich, velvety texture of tender prime rib.
Executive chef Matthew Kreider notes that guests at Steak 954 consistently choose a nice big cabernet with their prime rib, reinforcing its rich pairing.
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