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Herb Crusted Prime Rib with Red Wine Sauce
Feast your senses on this magnificent Herb Crusted Prime Rib, a centerpiece worthy of any special occasion. Basking in a rub of freshly-picked herbs, garlic, and olive oil, the prime rib is slow roasted to achieve a succulent, melt-in-your-mouth tenderness. This culinary delight is adorned with a rich, velvety red wine sauce, a perfect companion that enhances the prime rib's robust flavors. Originating from France, this dish is a testament to the country's love for hearty, well-seasoned meat dishes.
Ingredients
- Flour
- 2 tablespoons
- Butter
- 2 tablespoons
- Beef broth
- 1 cup
- Red wine
- 1 cup
- Salt and pepper
- to taste
- Olive oil
- 2 tablespoons
- Garlic
- 4 cloves, minced
- Fresh thyme
- 2 tablespoons, chopped
- Fresh rosemary
- 2 tablespoons, chopped
- Prime rib roast
- 1 (5 pound)
Instructions
- Preheat the oven to 450°F (230°C).
- In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper. Mix well to create the herb rub.
- Pat the prime rib roast dry with paper towels. Generously apply the herb rub all over the roast.
- Position the herb-coated roast on a rack in a roasting pan. Roast at 450°F for 15 minutes to sear the exterior.
- After 15 minutes, lower the oven temperature to 325°F (165°C) and continue roasting. The cooking time should be about 2 hours or until the internal temperature reaches 135°F for a medium-rare finish. If you prefer a different degree of doneness, adjust the cooking time accordingly.
- While the roast is in the oven, prepare the red wine sauce. In a small saucepan, combine the beef broth and red wine. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer until the volume is reduced by half.
- In a separate bowl, combine the flour and butter to create a smooth paste. Gradually whisk this paste into the simmering wine sauce. Continue cooking until the sauce thickens.
- Once the prime rib is cooked to your preferred doneness, remove it from the oven and let it rest for 15 minutes. This allows the juices to redistribute throughout the roast.
- Carve the rested prime rib into slices and serve with the warm red wine sauce on the side. Enjoy!
Dietary Information
Servings: 6 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 2 hours 15 minutes Calories: 800 Fat: 60g Carbs: 5g Protein: 50g Sodium: 300mg Sugar: 1g
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