Herb-Crusted Prime Rib Recipe

• 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 (4 pounds)
• 1-1/2 cups reduced-sodium beef broth
• 1 cup dry red wine or additional reduced-sodium beef broth
• 1 teaspoon butter
• 1/2 teaspoon salt

• 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, at 350° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 155°; well-done, 165°).
• Remove roast to a serving platter and keep warm; let stand for 15 minutes. Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from the heat; stir in butter and salt. Slice roast; serve with au jus.


Yield: 8

Wine Pairing Feature Recommended by Ted Ross, Vince & Joe’s Sommelier

Seigneurs D’Aiguilhe $24.99 750 ml.. 2008 Bordeaux
“2008 Bordeaux – A powerful, yet pure blend of Merlot and Cabernet Franc.
Wine Spectator 89 points.