- 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)
- 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
- 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 sauce. Yield: 8 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Herb-Crusted Prime Rib
"The best prime rib recipe I have ever used/tried/seen. My family raved so much after last Christmas' meal, that I had to make it again this year! One for the traditions list.. for sure!"
"Delicious. Make again."
"Awesome!!!!!!! The best I have eaten"
"If you add a Liter of Sprite to this Prime Rib Roast it will be Juicier and it will tenderize the meat too.Happy Holiday's"
"Delicious! I started with a great cut of meat and the flavours just melted in your mouth. I might tweak the red wine that I use the next time I make it. Thanks for sharing, I'll serve it again and again and again!"