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Herb-Crusted Prime Rib Recipe

Herb-Crusted Prime Rib Recipe photo by Taste of Home

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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

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Herb-Crusted Prime Rib Recipe

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

Yield: 8 Servings

20 105 125

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 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.

Nutritional 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.

Originally published as Herb-Crusted Prime Rib in Taste of Home Christmas Annual Annual 2009, p26

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Herb-Crusted Prime Rib

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(11-15) of 15 reviews

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Reviewed on Oct. 29, 2011 by NICHOLE0117

I made this recipe for Easter dinner this year and it was the best!!! Don't omit the garlic it is really not over powering in this recipe. We will be having it again for our New Year's dinner!

Reviewed on Dec. 28, 2010 by foofooesq

Prepared this dish for a family dinner and it was a smash. Next time we got together someone actually bought a standing rib roast so I could make it again. Delish!

Reviewed on Dec. 25, 2010 by Bratgal

We made this for Christmas and it was fantastic. Easy to make and very tasteful!!!

Reviewed on Dec. 03, 2010 by wibaa

I made this Prime Rib for a Sunday dinner with guests and it was a hit. I will make this again, it was the best Prime I have ever cooked in the 40 plus years of cooking!!!

Reviewed on Dec. 01, 2010 by cpdes

Haven't made it yet. Sounds good except for the garlic. Garlic permeates everything. I like to taste the food w/ seasonings not garlic. I always skip the garlic.

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