Prime Rib with Fresh Herb Sauce

Prime Rib with Fresh Herb Sauce

The best meal for special occasions!

Adapted from Taste of Home

Ingredients

Metric System
Servings
  • 0.5 tsp vinegar
  • thyme
  • 10 thyme
  • 4 oz wine
  • 1.5 cup beef stock
  • 3 tsp flour
  • 1.2 oz black pepper
  • 10 sprig sage
  • 4 bay leaf
  • 2 tbsp butter
  • 2 shallot
  • 11 clove garlic
  • 8 oz water
  • 2 onion
  • 1 piece beef
  • 1 tsp salt
  • Step 1

    Preheat oven to 450°. Place roast in a shallow roasting pan, fat side up; rub with salt and pepper. Add 1 cup water, onions, garlic and herbs to roasting pan. Roast 15 minutes.

    Step 2

    Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), adding 1 cup water every hour.

    Step 3

    For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender. Add garlic and herbs; cook 1 minute longer. Stir in flour, pepper and salt until blended. Gradually stir in 1-1/2 cups stock. Remove from heat.

    Step 4

    Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving. Meanwhile, strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices. If necessary, add additional stock to pan juices to measure 1 cup. Add to shallot mixture.

    Step 5

    Place roasting pan over 2 burners; add wine. Bring to a boil; cook 2-3 minutes, stirring to loosen browned bits from pan. Add to sauce. Bring to a boil, stirring occasionally; cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes.

    Step 6

    Stir in vinegar; strain, discarding shallots and herbs. Serve with roast and, if desired, garnish with thyme.

    Step 1

    Stir in vinegar; strain, discarding shallots and herbs. Serve with roast and, if desired, garnish with thyme.

  • 0.5 tsp vinegar
  • thyme
  • Step 2

    Cook until mixture is reduced to about 1-1/2 cups, 10-15 minutes.

    Step 3

    Add to sauce. Bring to a boil.

    Step 4

    Cook 2-3 minutes, stirring to loosen browned bits from pan.

    Step 5

    Place roasting pan over 2 burners; add wine. Bring to a boil.

  • 0.5 cup wine
  • Step 6

    Add to shallot mixture.

    Step 7

    Gradually stir in stock. Remove from heat.

  • 1.5 cup beef stock
  • Step 8

    Stir in flour, pepper and salt until blended.

  • 1 tbsp flour
  • 2 tbsp black pepper
  • Step 9

    Add garlic and herbs; cook 1 minute longer.

  • 5 sprig sage
  • 5 thyme
  • 2 bay leaf
  • Step 10

    For sauce, in a large saucepan, heat butter over medium-high heat. Add shallots; cook and stir 5-6 minutes or until tender.

  • 2 tbsp butter
  • 2 shallot
  • Step 11

    Mince garlic.

  • 4 clove garlic
  • Step 12

    Strain any pan juices through a sieve into a measuring cup; discard onions and herbs. Skim fat from pan juices.

    Step 13

    Remove roast to a serving platter; tent with foil. Let stand 15 minutes before carving.

    Step 14

    Reduce oven setting to 325°. Roast 3 to 3-1/2 hours longer or until meat reaches desired doneness.

    Step 15

    Add the ingredients to roasting pan. Roast 15 minutes.

  • 1 cup water
  • 2 onion
  • 7 clove garlic
  • 5 sage
  • 5 thyme
  • 2 bay leaf
  • Step 16

    Place roast in a shallow roasting pan, fat side up; rub with salt and pepper.

  • 1 piece beef
  • 1 tsp salt
  • 1 tsp black pepper
  • Step 17

    Preheat oven to 450°.

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