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Herb-Crusted Prime Rib

 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)
  • SAUCE:
  • 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 sauce. Yield: 8 servings.
Nutritional Facts: 5 ounces cooked beef with 2 tablespoons sauce equals 338 calories, 19 g fat (7 g saturated fat), 92 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.