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Prime Rib with Fresh Herb Sauce

Total Time

Prep: 40 min. Bake: 3-1/4 hours + standing


10 servings (1-1/2 cups sauce)

Nothing says “special occasion” like a perfectly seasoned prime rib. Savory, succulent, tender, it’s the perfect choice when you want to share something truly divine. —Tonya Burkhard, Palm Coast, Florida
Prime Rib with Fresh Herb Sauce Recipe photo by Taste of Home


  • 1 bone-in beef rib roast (6 to 8 pounds)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 3 cups water
  • 2 small onions, halved
  • 7 garlic cloves, crushed
  • 5 fresh sage sprigs
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • SAUCE:
  • 2 tablespoons butter
  • 2 shallots, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 5 fresh sage sprigs
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cracked black pepper
  • 1/4 teaspoon kosher salt
  • 1-1/2 to 2-1/2 cups beef stock, divided
  • 1/2 cup dry red wine or beef stock
  • 1/2 teaspoon red wine vinegar
  • Fresh thyme sprigs, optional


  1. Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up; rub with salt and pepper. Add 1 cup water, onions, garlic and herbs to roasting pan. Roast 15 minutes.
  2. Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour.
  3. For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender. Add garlic and herbs; cook 1 minute longer. Stir in flour, pepper and salt until blended. Gradually stir in 1-1/2 cups stock. Remove from heat.
  4. Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving. Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices. If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture.
  5. Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan. Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes.
  6. Stir in vinegar; strain, discarding shallots and herbs. Serve with roast and, if desired, garnish with thyme.

Nutrition Facts

5 ounces cooked beef with 2 tablespoons sauce: 353 calories, 20g fat (9g saturated fat), 6mg cholesterol, 430mg sodium, 2g carbohydrate (1g sugars, 0g fiber), 37g protein.

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