Herb-Crusted Prime Rib
TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing
YIELD: 8 servings.
Prime rib always makes an impression on a holiday dinner table, and 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
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1 large shallot, coarsely chopped
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6 garlic cloves, quartered
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3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
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2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
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2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
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2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
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2 tablespoons olive oil
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3 teaspoons pepper
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1 teaspoon salt
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1 bone-in beef rib roast (4 pounds)
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SAUCE:
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1-1/2 cups reduced-sodium beef broth
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1 cup dry red wine or additional reduced-sodium beef broth
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1 teaspoon butter
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1/2 teaspoon salt
Directions
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1.
Preheat oven to 350°. Place the first 6 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.
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2.
Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours.
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3.
Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.
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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.
Nutrition Facts
1/2 pound: 338 calories, 19g fat (7g saturated fat), 92mg cholesterol, 612mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 31g protein.
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