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Herb-Crusted Prime Rib

Prime rib always makes an impression on a holiday dinner table. But it's actually easy to prepare. This roast is wonderfully flavored with lots of fresh herbs.—Jennifer Dennis, Alhambra, California

8 ServingsPrep: 20 min. Bake: 1-3/4 hours + standing

Ingredients

1 large shallot, coarsely chopped
6 garlic cloves, quartered
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
2 tablespoons olive oil
3 teaspoons pepper
1 teaspoon salt
1 bone-in beef rib roast (4 pounds)
AU JUS:
1-1/2 cups reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 teaspoon butter
1/2 teaspoon salt

Directions

Preheat oven to 350°. Place the first six ingredients in a food
processor; cover and pulse until finely chopped. Add oil, pepper and
salt; cover and process until blended. Rub over roast. Place on a

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Herb-Crusted Prime Rib (continued)

Directions (continued)

rack in a large roasting pan.
Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired
doneness (for medium-rare, a thermometer should read 145°;
medium, 160°; well-done, 170°).
Remove roast to a serving platter and keep warm; let stand 15 minutes
before slicing.
Meanwhile, in a small saucepan, bring broth and wine to a boil; cook
until liquid is reduced to 1 cup. Remove from heat; stir in butter
and salt. Slice roast; serve with au jus. Yield: 8 servings.

Nutrition Facts: 5 ounces cooked beef with 2 tablespoons au jus equals 338 calories, 19 g fat (7 g saturated fat), 2 mg cholesterol, 612 mg sodium, 4 g carbohydrate, trace fiber, 31 g protein.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.