Herb-Crusted Prime Rib

Name: Herb-Crusted Prime Rib
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 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 VSATEST 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

Prime rib always makes an impression on a holiday dinner table. But it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California

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 VSATEST 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 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.

Nutrition Facts

1/2 pound: 338 calories, 19g fat (7g saturated fat), 92mg cholesterol, 612mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 31g protein.

Originally published as Herb and Garlic Crusted Prime Rib in Taste of Home Christmas Annual 2009

Reviews

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Average Rating:

JGa2595176

Jan 1, 2018

Very tasty, packs a punch! We love garlic, and this recipe fit the bill. Love the fresh herbs and was very easy to prepare with the food processor. Was a little too rich for the kids, but adults enjoyed.
IloveTOH

Dec 21, 2017

I LOVED this recipe!! This was my first time making a prime rib roast and it was surprisingly easy and SO delicious.
covergirl2789

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!
fascinator

Nov 22, 2015

Delicious. Make again.
Longbeachhotcook

Dec 29, 2014

Awesome!!!!!!! The best I have eaten
bigbrardedbc

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
dilbert098

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!
NancyRG

Jun 9, 2013

I made this twice, Christmas and Father's Day, just to be sure it was not a fluke! Everyone loved it and could not believe it was so tender. I used pepper corns the second time and got an even more favorable review from my husband than he gave first time at Christmas. The price of the meat is well worth it. The satisfaction and compliments of your guests will be one for the memory books of gatherings!!!!
zmarie

May 4, 2013

I made this roast for Easter dinner. It has an excellent flavor, but turned out a bit on the dry side because I think I should have covered it (I live in high elevation).
parksville

Feb 11, 2013

Great rub, great tasting prime rib! Had a small (2-1/2lb) roast for two of us, made half of the rub to accommodate the small size. We like ours medium-well, so cooked at 350 for 1 hour/40minutes (160 temp) - perfect. Did not like the Au Jus recipe so made my own using Campbell's French Onion soup and worchestershire sauce. Keeper recipe for sure!