Shell Roast New Yorker
Serves: 8 Total preparation time: 1 1/4 hours (for rare)
INGREDIENTS
	1 (4 lb.) Boneless Shell Roast 1 tablespoon butter, softened Salt and freshly ground black pepper 1 tablespoon chopped onion 1999 Barolo Margheria (Nebbiolo) Producer: Luigi Pira Drink from Jan. 2005 to Dec. 2018 Rating: 91 Market Price: $39.18 Tasting Notes: The 1999 Barolo Margheria, very ripe and sweet on the nose and with much licorice and chocolate as well, is rich, long, and of sizeable dimensions on the palate. Anticipated maturity: 2005-2018. 1999 Barolo Rocche de Falletto (Nebbiolo) Producer: Bruno Giacosa Drink from Jan. 2006 Dec. 2035 Rating: 96 Market Price: $96.00 Tasting Notes: Darker and deeper in color than the Falletto, even more potent and penetrating on the nose, explosive on the palate with a medley of sweet fruit, licorice, mint, chocolate, and tar, the full-throttle 1999 Barolo Rocche di Falletto, tightly wound but oh so sumptuous and rich on the finish and aftertaste, rivals the legendary 1996 Barolo Falletto Riserva. Anticipated maturity: 2006-2035. 1999 Sperss (Nebbiolo) Producer: Angelo Gaja Drink from Jan. 2006 to Dec. 2025 Rating: 94 Market Price: $169.99 Tasting Notes: The 1999 Sperss, from Serralunga d'Alba, is logically more backward than the Conteisa, a blast of tar, licorice, and chocolate on the nose, opulent, dense, very firm and structured on the palate, mouthfilling and chewy in texture, and in need of time. Anticipated maturity: 2006-2025. 1999 Sperss (Nebbiolo), Angelo Gaja 1999 Barolo Rocche de Falletto (Nebbiolo), Bruno Giacosa 1999 Barolo Margheria (Nebbiolo), Luigi Pira
DIRECTIONS
	1. Smooth butter over the top of the roast and sprinkle with salt and pepper. Let stand at room temperature for an hour or more. 2. Preheat oven to 350°F. Sprinkle with chopped onions and place roast on rack in uncovered roasting pan. Roast for 1 1/4 hours, if you wish it rare, basting with pan drippings from time to time. Add 15 minutes cooking time for medium, another 15 minutes for well done. Allow the meat to rest for a few minutes before carving. Transfer to a warmed serving platter.