Best Herb Crusted Prime Rib With Red Wine Sauce Recipes

HERBED PRIME RIB ROAST WITH RED WINE SAUCE

Herbed Prime Rib Roast with Red Wine Sauce image

Marinating and cooking in an oven bag keeps this special occasion main dish moist and flavorful.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 8h20m

Yield 12

Number Of Ingredients 14

Ingredients

1 Reynolds® Oven Bag
1 cup dry red wine
½ cup chopped shallot
¼ cup olive oil
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 teaspoon dried rosemary, crushed
½ teaspoon dried sage, crushed
½ teaspoon dried thyme, crushed
½ teaspoon salt
¼ teaspoon ground black pepper
1 (4 pound) beef rib roast
2 tablespoons butter

Steps:

Place Reynolds® Oven Bag in roasting pan at least 2 inches deep.
Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package).
Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.
Preheat oven to 325 degrees F.
Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan.
Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan.
Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan.
Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.

Nutrition Facts : Calories 315.2 calories, Carbohydrate 3.2 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 0.2 g, Protein 15.2 g, SaturatedFat 9.3 g, Sodium 168 mg, Sugar 0.5 g

HERB-CRUSTED PRIME RIB

Herb-Crusted Prime Rib image

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

Provided by Taste of Home

Categories Dinner

Time 2h5m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

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., 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., Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. , 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 : Calories 338 calories, Fat 19g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.