Description

Herb-Crusted Prime Rib with Red Wine Reduction is the ultimate holiday centerpiece that brings together tender, flavorful meat and a rich, velvety sauce. This dish transforms any Christmas dinner into a truly memorable feast. With aromatic herbs and deep flavors, every bite evokes warmth and festive cheer, making it perfect for gatherings with family and friends. Follow this easy recipe to impress your guests and create lasting memories around the table this holiday season.

Ingredients

Scale

6–8 lb prime rib roast
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
2 tbsp fresh parsley, chopped
4 cloves garlic, minced
2 tsp salt
1 tsp black pepper
1 cup Cabernet Sauvignon (or other bold red wine)
2 cups low-sodium beef broth
2 tbsp butter

Instructions

Preheat your oven to 450°F (232°C).
Generously season the prime rib with salt and pepper. Combine rosemary, thyme, parsley, and garlic; rub this herb mixture all over the roast.
Place the roast on a rack in a roasting pan and roast for 20 minutes. Lower the temperature to 325°F (163°C) and cook until the internal temperature reaches 135°F (57°C) for medium-rare (about 15-20 minutes per pound).
For the red wine reduction, simmer wine in a saucepan until reduced by half. Add beef broth and reduce further until thickened. Stir in butter before serving.
Let the prime rib rest for at least 20 minutes before slicing. Serve with drizzled red wine reduction.

Prep Time: 15 minutes
Cook Time: Approximately 2 hours
Category: Main
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 slice (227g)
Calories: 540
Sugar: 0 g
Sodium: 870 mg
Fat: 38 g
Saturated Fat: 15 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 46 g
Cholesterol: 130 mg

Keywords: - Feel free to experiment with different herbs or add minced garlic to enhance flavor. - For a richer sauce, consider adding a splash of balsamic vinegar to the reduction. - Store leftovers in an airtight container for up to four days or freeze for up to three months.