Herb-Crusted Prime Rib with Red Wine Reduction
Savor the succulent flavors of Herb-Crusted Prime Rib with Red Wine Reduction, the ultimate centerpiece for any festive gathering. This tender, juicy prime rib is enveloped in a fragrant herb crust and drizzled with a rich, velvety red wine sauce, making it an unforgettable dish that will have your guests coming back for more. Perfect for Christmas dinner or special occasions, this recipe blends ease of preparation with impressive presentation.
- Prep Time: 15 minutes
- Cook Time: 1 hour and 20 minutes
- Total Time: 0 hours
- Yield: Serves approximately 6 to 8 people 1x
- Category: Main
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 4–5 lb Prime Rib Roast
- 2 tbsp Fresh Rosemary, finely chopped
- 2 tbsp Fresh Thyme, finely chopped
- 2 tbsp Fresh Parsley, finely chopped
- 4 cloves Garlic, minced
- 3 tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
- 1 cup Dry Red Wine
- 1 cup Beef Stock
- 3 tbsp Butter
Instructions
- Preheat oven to 450°F (230°C).
- Mix fresh herbs, garlic, and olive oil in a bowl until a paste forms.
- Season the prime rib generously with salt and pepper, then apply the herb mixture evenly over the meat.
- Place the roast bone-side down in a pan and roast for 20 minutes at 450°F (230°C). Lower temperature to 325°F (165°C) and continue cooking until internal temperature reaches about 130°F (54°C) for medium-rare (about another hour).
- For the sauce, add red wine and beef stock to the roasting pan after removing the roast. Scrape up brown bits and simmer until reduced by half; stir in butter before serving.
- Slice the prime rib into thick pieces and serve on warm plates drizzled with red wine reduction.
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 307
- Sugar: 0g
- Sodium: 89mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 85mg