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
1Preheat 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.
2Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1 to 3/4 to 2-1/4 hours.
3Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.
4Meanwhile, 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.
Total Time
Prep: 20 Min. Bake: 1 to 3/4 Hours + Standing
Use a meat thermometer, and this herb-crusted prime rib will rival the one served at your favorite restaurant. Prime rib doesn’t have to be intimidating!
Nutrition Facts
1 serving: 338 calories, 19g fat (7g saturated fat), 92mg cholesterol, 612mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 31g protein.