Herb Crusted Prime Rib With Red Wine Sauce Recipes

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Prime Rib Roast with Red-Wine Sauce image

Recipe From epicurious.com

Categories     Beef     Garlic     Mushroom     Onion     Vegetable     Roast     Christmas     Fall     Winter     Gourmet

Yield Makes 8 servings

Number Of Ingredients 24



Prime Rib with Red Wine-Thyme Butter Sauce image

Recipe From foodnetwork.com

Provided by Bobby Flay

Categories     main-dish

Time 5h50m

Yield 8 to 10 servings

Number Of Ingredients 14



Herb-Crusted Prime Rib With Red Wine Sauce image

Make and share this Herb-Crusted Prime Rib With Red Wine Sauce recipe from Food.com.

Recipe From food.com

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 17

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  • Remove the prime rib from the fridge 2-3 hours before cooking, and allow it to come to room temperature.
  • After you've removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
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Nov 11, 2019 3 tablespoons herbes de Provence 4 1/2 teaspoons kosher salt, divided 2 1/4 teaspoons black pepper, divided 2 tablespoons butter …

  • Rub rib roast evenly with oil. Stir together herbes de Provence, 4 teaspoons of the salt, and 2 teaspoons of the pepper in a small bowl. Spread mixture evenly over roast. Chill, uncovered, at least 12 hours or up to 24 hours.
  • Let roast stand at room temperature 1 hour. Meanwhile, preheat oven to 450°F with rack in lowest position.
  • Lightly coat a wire rack with cooking spray; set inside a roasting pan. Place roast, bone side down, on prepared rack. Bake in preheated oven on lowest oven rack 45 minutes. Reduce oven temperature to 350°F (do not remove roast from oven). Continue baking until a thermometer inserted in thickest portion of roast registers 120°F to 130°F for medium-rare (about 1 hour, 30 minutes) or 130°F to 135°F for medium (about 1 hour, 45 minutes). Remove from oven; let rest 30 minutes. Transfer roast to a serving platter, and cover with aluminum foil to keep warm. Discard drippings from pan, reserving any browned bits in pan.
  • Place roasting pan on stove-top over 1 burner. Add butter to pan, and melt over medium-high, stirring occasionally and moving pan as needed to prevent hot spots. Add shallots. Cook, stirring occasionally, until tender, 2 to 3 minutes. Stir in wine. Cook, stirring occasionally, until liquid is mostly reduced, about 3 minutes. Stir in broth. Cook, stirring constantly, until thickened, 3 to 4 minutes. Stir in mustard. Cook, stirring constantly, until sauce thickens and reduces to 1 1/2 cups, about 5 minutes. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour sauce into a serving bowl or gravy boat. Garnish roast with herb sprigs, and serve with sauce.
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