Herb-Crusted Prime Rib with Port Wine Sauce

By ezunich

Ingredients

• 1 tbs. coarsely ground black pepper
• 1 tbs. chopped fresh parsley
• 2 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh thyme
• 1 tsp. minced garlic
• 1 tsp salt
• 7-8-lb. oven-ready prime rib roast (3 ribs)
• 2 cups ruby port
• 1/4 cup veal or beef demi-glace diluted with 3/4 cup water (or 4 cups broth reduced to 1 cup)
• 2 tsp. cornstarch
• 2 tsp. water

Details

Servings 6

Preparation

Step 1

Preheat oven to 350°F. In a bowl, combine pepper, parsley, rosemary, thyme, garlic and salt, and mix well. Set roast on a cutting board and rub mixture evenly over entire surface of meat. Place meat on a rack in a roasting pan, and cook until an instant-read thermometer inserted into the center of the meat registers 130°-135°F for medium to medium-well (2 1/4-2 3/4 hr.). Let meat stand 15-20 min. before carving. Meanwhile, in a saucepan over medium low heat, combine port and demi-glace mixture; cook, stirring, until liquid is reduced to 1 cup, 10-12 min. Skim fat from roasting pan, set pan over medium-low heat, and add port mixture. In a bowl, whisk together cornstarch and water and add to pan. Bring to a simmer, whisking constantly, until thickened, 4-6 min. Adjust seasoning as needed.