Herb-Crusted Prime Rib

Name: Herb-Crusted Prime Rib
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 8
Cuisine: Global
Ingredients: 240 milliliters dry red wine or additional reduced-sodium beef broth; 1 teaspoon butter; 3 Tbsps minced fresh rosemary or 1 tablespoon dried rosemary; 2 Tbsps minced fresh sage or 2 teaspoons rubbed sage; 2 Tbsps minced fresh thyme or 2 teaspoons dried thyme; 6 garlic cloves, quartered; 360 milliliters reduced-sodium beef broth; 2 Tbsps olive oil; 2 Tbsps minced fresh oregano or 2 teaspoons dried oregano; 3 teaspoons pepper; 2 kgs bone-in beef rib roast; 1 teaspoons salt; 1 large shallot, coarsely chopped

Herb-Crusted Prime Rib is a main course that serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 733 calories, 33g of protein, and 65g of fat. 77 people found this recipe to be scrumptious and satisfying. It is perfect for valentin day. Head to the store and pick up salt, beef broth, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours and 5 minutes. It is a good option if you're following a gluten free, primal, and דל פחמימות, diet. Herb-Crusted Prime Rib, Herb Crusted Prime Rib Roast, and Garlic & Herb-Crusted Prime Rib are very similar to this recipe.

Instructions

Preheat oven to 350°.

Equipment you will use

Oven

Place the first six ingredients in a food processor; cover and pulse until finely chopped.

Equipment you will use

Food Processor

Add oil, pepper and salt; cover and process until blended. Rub over roast.

Ingredients you will need

Pepper

Salt

Cooking Oil

Dry Seasoning Rub

Place on a rack in a large roasting pan.

Equipment you will use

Roasting Pan

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°).

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

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.

Ingredients you will need

Broth

Wine

Equipment you will use

Sauce Pan

Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

Ingredients you will need

Butter

Sauce

Salt

Equipment

Ingredients

Servings:

240milliliters

dry red wine or additional reduced-sodium beef broth 1teaspoon

butter 3Tbsps

minced fresh rosemary or 1 tablespoon dried rosemary 2Tbsps

minced fresh sage or 2 teaspoons rubbed sage 2Tbsps

minced fresh thyme or 2 teaspoons dried thyme 6

garlic cloves, quartered 360milliliters

reduced-sodium beef broth 2Tbsps

olive oil 2Tbsps

minced fresh oregano or 2 teaspoons dried oregano 3teaspoons

pepper 2kgs

bone-in beef rib roast 1teaspoons

salt 1large

shallot, coarsely chopped

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Prime Rib. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Clos Pegase Mitsuko's Vineyard Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Clos Pegase Mitsuko's Vineyard Pinot Noir

The 2012 Pinot Noir has deep enticing aromas of red and black cherries and olallieberry accented by dried porcini mushroom, pu-erh tea, sweet spices and wisps of church incense. The wine is silky and seamless in the mouth, balancing fleshiness with perfect acidity and an opulent mouthfeel.