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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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 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 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 |
Directions:
1. 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.
2. 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°).
3. Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.
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. Yield: 8 servings.
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