Herb-Crusted Prime Rib With Red Wine Sauce

Submitted by ratherbeswimmin

"Weber's Real Grilling"

 

• Ready In: 2hrs 15mins
• Ingredients: 17
• Serves: 6-8

ingredients

• Sauce

• 2 tablespoons extra virgin olive oil
• 1 medium carrot, roughly chopped
• 2 stalks celery, roughly chopped
• 1 medium yellow onion, roughly chopped
• 5 medium garlic cloves, crushed
• 2 tablespoons tomato paste
• 3 cups beef broth
• 1 cup dry red wine
• 1⁄4 cup balsamic vinegar
• 2 bay leaves
• 1 tablespoon finely chopped fresh rosemary
• fresh ground black pepper
• 4 tablespoons unsalted butter
• kosher salt

• Meat

• 1 (5 lb) boneless beef rib roast, trimmed of excess fat
• extra virgin olive oil
• 2 tablespoons herbes de provence

directions

1. Make the sauce: in a large saucepan over high heat, warm the olive oil; add in carrots, celery, and onion; cook until the vegetables begin to brown, 6-8 minutes, stirring occasionally.
2. Add in garlic; cook for 2 more minutes, stirring occasionally.
3. Decrease heat to medium, add in tomato paste; cook about 2 more minutes, stirring occasionally.
4. Add in broth, wine, vinegar, bay leaves, rosemary, and ½ teaspoon pepper; mix well.
5. Bring to a boil over high heat, then decrease heat and let simmer 45 minutes.
6. Strain sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon.
7. Continue to simmer until about 3/4 cup of liquid remains, about 45 more minutes.
8. Add the butter 1 tablespoon at a time, whisking to melt them.
9. Season with salt and pepper to taste; remove sauce from heat.
10. Let beef stand at room temperature 30-45 minutes before grilling; lightly brush or spray the roast all over with oil and season with the herbes de Provence, and salt and pepper to taste.
11. Grill beef over Indirect Medium heat until cooked to desired doneness, 1 ½-1 ¾ hours for medium rare, but start checking with an instant-read thermometer after 1 ¼ hours.
12. Transfer the beef to a cutting board, loosely cover with foil; let rest for 10-20 minutes.
13. Meanwhile, warm the sauce over medium heat; carve the beef and serve warm with the sauce.

Reviews

[Marsha Mazz]

The red wine sauce was wonderful. I made a little extra so that there would be enough to accompany a 6 lb roast. I didn't grill the roast - instead is used Rita's Prime Rib Roast Beef with Fresh Garlic and Rosemary recipe #109006. They worked very well together.