Herb Crusted Prime Rib with Red Wine Sauce

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

1. Preheat the oven to 450°F (230°C).
2. In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper. Mix well to create the herb rub.
3. Pat the prime rib roast dry with paper towels. Generously apply the herb rub all over the roast.
4. Position the herb-coated roast on a rack in a roasting pan. Roast at 450°F for 15 minutes to sear the exterior.
5. 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.
6. 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.
7. 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.
8. 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.
9. Carve the rested prime rib into slices and serve with the warm red wine sauce on the side. Enjoy!