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Herb-Crusted Prime Rib Recipe
Herb-Crusted Prime Rib Recipe photo by Taste of Home

Herb-Crusted Prime Rib Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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°).
  3. Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.
  4. 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.
Originally published as Herb-Crusted Prime Rib in Taste of Home Christmas Annual Annual 2009, p26

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.

Light-Bodied Red Wine

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

Reviews for Herb-Crusted Prime Rib

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 13, 2015

"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!"

MY REVIEW
Reviewed Nov. 22, 2015

"Delicious. Make again."

MY REVIEW
Reviewed Dec. 29, 2014

"Awesome!!!!!!! The best I have eaten"

MY REVIEW
Reviewed Dec. 24, 2013

"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"

MY REVIEW
Reviewed Jun. 20, 2013

"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!"

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