Cookin’ on the Coast 2024 – Episode 13:
Osoyoos Larose Pétales with Prime Rib Roast
In Episode #13 of Cookin’ on the Coast, Sheryl Tilley from Liquor Plus highlights the Osoyoos Larose Pétales d’Osoyoos, a beautifully crafted wine from the youngest vines of the 32-hectare estate. This cuvée is aged for 16 months in French oak barrels, blending wine from first-use casks (60%) and second-use casks (40%). Made from five classic Bordeaux grape varieties, it is a lighter, approachable wine that offers an excellent introduction to Bordeaux-style blends.
The wine’s aromatic profile is reminiscent of Bordeaux’s right bank, with enticing notes of red fruits, pepper, truffle, cedar, and vanilla. Its intense garnet colour reflects its vibrancy, while on the palate, it delivers a harmonious balance of fresh red fruit and subtle oak-derived vanilla. The wine’s elegant, round body and smooth finish make it an excellent match for hearty dishes like Chef Heidi’s reverse-seared prime rib roast.
The flagship estate of Osoyoos Larose overlooks the stunning Osoyoos Lake, a hallmark of Canada’s growing prominence in the wine world. Established in 1998 as a collaboration between the Taillan Group of Bordeaux and Vincor (now Arterra Wines), the estate was a pioneer in vineyard development in Western Canada. The release of its first vintage in 2001 cemented its reputation for producing world-class wines.
Chef Heidi’s reverse-seared prime rib roast is a masterpiece of texture and flavour, with a tender, juicy interior and a perfectly caramelized crust. The bold, savoury flavours of the roast pair beautifully with the Pétales d’Osoyoos.
Head to a Liquor Plus liquor store near you to pickup the Osoyoos Larose Pétales d’Osoyoos.
Chef Heidi’s reverse seared prime rib roast ensures a juicy, perfectly cooked interior and well-browned crust on any cut of roast. This recipe combines traditional techniques with modern touches to bring out the best in this luxurious cut of beef.
The star of the dish, the prime rib, is seasoned simply with salt to allow the natural flavors of the beef to shine. The gentle oven roasting ensures a tender, evenly cooked interior, while the final high-heat reverse sear delivers an irresistibly crispy and caramelized crust.
The accompanying roast beef gravy is pure decadence, crafted by deglazing the roasting pan with red wine to capture the deep, savory essence of the browned drippings. Combined with beef stock, soy sauce for a subtle umami kick, and a silky cornstarch slurry, this gravy perfectly complements the roast, adding richness and depth to every bite.
Whether you’re hosting a holiday dinner or a special gathering, this recipe promises an unforgettable dining experience, full of bold, hearty flavors that celebrate the beauty of simplicity done right.
In this episode, Chef Heidi and Sheryl Tilley dive into the art of pairing, showcasing why the Osoyoos Larose Pétales is the ideal companion for a prime rib roast. The roast’s bold, savoury flavours amplify the wine’s vibrant fruity and spicy notes, while its smooth, elegant finish provides a perfect counterbalance to the richness of the dish. Together, they create a harmonious and indulgent pairing that celebrates the synergy between fine wine and expertly crafted cuisine.
Grab the recipes below and all the ingredients at your local Country Grocer:
Liquor Plus Sponsors Cookin’ on the Coast
Each week, Liquor Plus sponsors the Pairings segment of Cookin’ on the Coast on CHEK. The show features unique food and drink pairings offered by BC suppliers, with recipes created by Chef Heidi Fink and sponsored by Country Grocer. All of the beverages featured on the program can be found in Liquor Plus stores across Vancouver Island.
