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
- 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.
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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