Good morning -
I have a 4.5 lb boneless rib eye roast in the refrigerator. I could grill it as it is a beautiful fall day in Des Moines or I could convection roast it at a low temperature. Any suggestions or opinions?
How about the wine? My options are:
'95 Chateau La Grave - Pomerol
'99 Telegraphe Dom du Vieux - Chateauneuf Du Pape
'96 Mount Veeder - Cab
'98 Peter Lehmann -The Barozza - Shiraz
Any feedback would be greatly appreciated.