Herb-Crusted Prime Rib
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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
Herb-Crusted Prime Rib Recipe
Herb-Crusted Prime Rib
1 large shallot, coarsely chopped
6 garlic cloves, quartered
3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary
2 Tbsp. minced fresh oregano or 2 tsp. dried oregano
2 Tbsp. minced fresh thyme or 2 tsp. dried thyme
2 Tbsp. minced fresh sage or 2 tsp. rubbed sage
2 Tbsp. olive oil
3 tsp. pepper
1 tsp. salt
1 bone-in beef rib roast (4 lbs.)
Sauce: 1 ½ cups reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 tsp. butter
½ tsp. salt
Preheat oven to 350 F. 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 for 1 ¾ to 2 ¼ hours or until meat reaches desired doneness (for medium-rare thermometer should read 145 F; medium, 160 F.; well-done, 170 F.)
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. 8 serving
(Recipe for Herb-Crusted Prime Rib was in www.tasteofhome.com, 2014)
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