
Herb-Crusted Prime Rib with Red Wine Sauce

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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.
ingredients
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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
SAUCE:
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
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
preparation

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