I developed this recipe for our 2013 Petit Verdot. Enjoy!
The marinade (for a 4lbs prime rib roast):
1 ¼ cup Petit Verdot
¼ cup lemon juice
2 Tbsps. black pepper
2 Tbsps. chopped rosemary (fresh)
2 Tbsps. chopped thyme (fresh)
2 Tbsps. Dijon mustard 2 Tbsps.
Worcestershire sauce 1 Tbsps. minced garlic
Combine all ingredients well and marinate roast in a plastic bag for up to 24 hours. Try to get as much air out of the bag as possible and turn two or three times during marinating time.
Take the roast out of the fridge one hour before you start roasting. Preheat oven to 350F. Spread some mustard on top of the roast and add some very coarsely cracked 5 pepper blend.
Roast until internal temperature reaches 145F for medium and let it rest for 15 minutes before carving. Serve with your favorite sides and a healthy topping of sautéed mushrooms and onions.
Tip: The peppercorn crust will get very dark and crunchy. If you don’t like that, wait till the roast is at about 120F internal before adding it.