makes 8 servings
Prep Time
20 minutes
Cook Time
1 hour 45 minutes (or more)
+ standing
Total Time
2 hours 25 minutes (or more)
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
1-1/2 cups reduced-sodium beef broth and/or drippings from the prime rib
1 cup dry red wine or additional reduced-sodium beef broth
1 teaspoon butter
1/2 teaspoon salt
Optional: corn starch to thicken
Preheat oven to 350°F. Finely chop the first six ingredients and mix together in a medium sized bowl. Add pepper and salt; mix with a spoon, while adding oil, until a slury/paste forms (this may end up being a lot more than the 2 tbsp the recipe calls for). Rub all over roast. Place on a rack in a large roasting pan.
Bake, uncovered, for 15-20 minutes per pound (generally this is 1-3/4 to 2-1/2 hours, depending on the size of the roast) or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.
Meanwhile, in a small saucepan, bring drippings/broth and wine to a boil; cook until liquid is reduced to 1 cup; add corn starch as needed. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.
Serving Size: 1/2 pound
Servings Per Recipe: 8
338 calories19g fat (7g saturated fat)92mg cholesterol612mg sodium4g carbohydrate (1g sugars, 0 fiber)31g protein*Percent Daily Values are based on a 2,000 calorie diet.
Originally published as Herb and Garlic Crusted Prime Rib in Taste of Home Christmas Annual 2009