Herb-Crusted Prime Rib with Red Wine Sauce


by: Chef Ria

As you can see from the photo, this method produces a tender, succulent prime rib roast while the garlic and herb crust adds incredible flavor. Prime rib should never be cooked more than medium-rare. Doing so toughens the meat. If some of your guests like it a bit more done, use a restaurant trick and simply pour the piping hot pan juices over the sliced meat, which will cook it more.


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serves: 6-8

1 boneless rib roast (about 5 pounds trimmed of excess fat)

Extra virgin olive oil

2 tablespoons herbes de Provence


2 tablespoons extra virgin olive oil

1 medium carrot, roughly chopped

2 stalks celery, roughly chopped

1 medium yellow onion, roughly chopped

5 medium garlic cloves, crushed

2 tablespoons tomato paste

3 cups beef broth

1 cup dry red wine

1/4 cup balsamic vinegar

2 leaves bay

1 tablespoon finely chopped fresh rosemary

Freshly ground black pepper

4 tablespoons unsalted butter

Kosher salt

Nutrition Facts
Herb-Crusted Prime Rib with Red Wine Sauce

Servings Per Recipe: 6

Amount per Serving

Calories: 1356

  • Total Fat: 111.9 g
  •     Saturated Fat: 46.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 285.3 mg
  • Sodium: 724.4 mg
  • Total Carbs: 12.2 g
  •     Dietary Fiber: 2.6 g
  •     Sugars: 4 g
  • Protein: 65.3 g

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1.  To make the sauce: In a large saucepan over high heat, warm the olive oil. Add the carrot, celery, and onion, and cook until the vegetables begin to brown, 6 to 8 minutes, stirring occasionally. Add the garlic and cook for about 2. more minutes, stirring occasionally. Reduce the heat to medium, add the tomato paste, and cook for about 2 more minutes, stirring occasionally. Add the broth, wine, vinegar, bay leaves, rosemary, and 1/2 teaspoon of pepper. Mix well. Bring to a boil over high heat, then reduce the heat and let simmer for 45 minutes.

2.  Strain the sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon. Continue to simmer until about 3/4 cup of liquid remains, about 45 more minutes. Add the butter 1 tablespoon at a time, whisking to melt them. Season with salt and pepper to taste. Remove the sauce from the heat.

3.  Allow the beef to stand at room temperature go to 45 minutes before grilling. Lightly brush or spray the roast all over with oil and season with the herbes de Provence, and salt and pepper to taste.

4.  Grill the beef over Indirect Medium heat until cooked to desired doneness, 1 1/2 to 1 3/4 hours for medium-rare, but start checking with an instant-read thermometer after 1 1/4 hours. Transfer the beef to a cutting board, loosely cover with aluminum foil, and let rest for 10 to 20 minutes. Meanwhile warm the sauce over medium heat. Carve the beef and serve warm with the sauce.

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