Herb-Crusted Prime Rib

Total Time Prep: 20 min. Bake: 1-3/4 hours + standing
Yield 8 servings
Test Kitchen Approved
Use a meat thermometer, and this herb-crusted prime rib will rival the one served at your favorite restaurant. Prime rib doesn’t have to be intimidating!

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

Directions

  1. Preheat oven to 350°. Place the first 6 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.
  2. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours.
  3. Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.
  4. Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.

Nutrition Facts

1 serving: 338 calories, 19g fat (7g saturated fat), 92mg cholesterol, 612mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 31g protein.

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
Recipe Creator

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