Herb-Crusted Prime Rib
Prime rib always makes an impression on a holiday dinner table, and it's actually easy to prepare. This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. —Jennifer Dennis, Alhambra, California
Ingredients
- 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)
- SAUCE:
- 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
Reviews
EXCELLENT!! Only recipe I will use from now on!!
Very tasty, packs a punch! We love garlic, and this recipe fit the bill. Love the fresh herbs and was very easy to prepare with the food processor. Was a little too rich for the kids, but adults enjoyed.
I LOVED this recipe!! This was my first time making a prime rib roast and it was surprisingly easy and SO delicious.
The best prime rib recipe I have ever used/tried/seen. My family raved so much after last Christmas' meal, that I had to make it again this year! One for the traditions list.. for sure!
Delicious. Make again.
Awesome!!!!!!! The best I have eaten
If you add a Liter of Sprite to this Prime Rib Roast it will be Juicier and it will tenderize the meat too.Happy Holiday's
Delicious! I started with a great cut of meat and the flavours just melted in your mouth. I might tweak the red wine that I use the next time I make it. Thanks for sharing, I'll serve it again and again and again!
I made this twice, Christmas and Father's Day, just to be sure it was not a fluke! Everyone loved it and could not believe it was so tender. I used pepper corns the second time and got an even more favorable review from my husband than he gave first time at Christmas. The price of the meat is well worth it. The satisfaction and compliments of your guests will be one for the memory books of gatherings!!!!
I made this roast for Easter dinner. It has an excellent flavor, but turned out a bit on the dry side because I think I should have covered it (I live in high elevation).