Hi, everyone. I'm in the process of dry-aging a big (12.5 pounds) 4-rib roast. When it's done, I will be having a dinner party/cookout with several people, and I looking for wine suggestions. I am not a big wine drinker, so my knowledge is pretty much nothing.
I'd love a few suggestions from folks for a red wine in the $15-$20 range, slightly more if the cost justifies it. Since there is going to be a lot of beef, feel free to throw out several suggestions. I really have no hangups—other than not spending a small fortune.