Herb Crusted Prime Rib with Red Wine Sauce
Elevate your holiday feast or special occasion with this Herb Crusted Prime Rib with Red Wine Sauce, a true show-stopper of a recipe. Featuring a perfectly seasoned prime rib, coated in a fragrant blend of fresh rosemary, thyme, parsley, and garlic, this dish delivers bold, herbaceous flavors and a tender, juicy roast every time. The roast is accompanied by a luxurious red wine sauce, made by deglazing pan drippings with dry red wine and beef stock to create a rich, velvety finish that pairs beautifully with the savory crust. Whether you're hosting a dinner party or looking to impress your loved ones, this prime rib recipe combines gourmet flair with simple roasting techniques, ensuring perfect results. Serve with roasted vegetables or creamy mashed potatoes for an unforgettable dining experience!
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Recipe Information
Ingredients
- 5 pounds Prime rib roast (bone-in)
- 3 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 2 tablespoons Fresh parsley
- 4 cloves Garlic cloves (minced)
- 3 tablespoons Olive oil
- 2 tablespoons Coarse sea salt
- 1 tablespoon Freshly cracked black pepper
- 2 tablespoons Unsalted butter
- 1 large Yellow onion (chopped)
- 2 Carrots (chopped)
- 2 Celery stalks (chopped)
- 2 cups Beef stock
- 1.5 cups Red wine (dry, such as Cabernet Sauvignon)
- 1 tablespoon All-purpose flour (optional, for thickening)
Instructions
Preheat your oven to 450°F (230°C).
Pat the prime rib roast dry with paper towels and set aside at room temperature for 30 minutes.
In a small bowl, combine the rosemary, thyme, parsley, garlic, olive oil, sea salt, and black pepper to create an herb paste.
Rub the herb paste generously all over the prime rib, ensuring to coat all sides evenly.
Place the prime rib in a roasting pan with a rack. Surround it with the chopped onion, carrots, and celery.
Roast the prime rib in the preheated oven at 450°F (230°C) for 20 minutes to create a crust.
Reduce the oven temperature to 325°F (165°C). Continue roasting until the internal temperature reaches 120°F (49°C) for medium rare, or 130°F (54°C) for medium, about 1 1/2 to 2 hours (use a meat thermometer for accuracy).
Remove the roast from the oven and transfer to a cutting board. Tent it loosely with aluminum foil and let rest for 20-30 minutes before carving.
To make the red wine sauce, place the roasting pan with the drippings and vegetables over medium heat on the stovetop.
Deglaze the pan with the red wine, scraping up any browned bits from the bottom of the pan.
Add the beef stock and let the mixture simmer for 10-15 minutes, allowing it to reduce slightly.
Optional: For a thicker sauce, dissolve 1 tablespoon of flour in 2 tablespoons of water and stir into the sauce. Simmer until it thickens.
Strain the sauce through a fine-mesh sieve into a bowl, discarding the solids. Stir in the butter until melted and glossy.
Slice the rested prime rib and serve with the warm red wine sauce drizzled on top.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.2 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
