Herb-Crusted Prime Rib With Red Wine Sauce

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READY IN: 2hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add in garlic; cook for 2 more minutes, stirring occasionally.
  • Decrease heat to medium, add in tomato paste; cook about 2 more minutes, stirring occasionally.
  • Add in broth, wine, vinegar, bay leaves, rosemary, and ½ teaspoon pepper; mix well.
  • Bring to a boil over high heat, then decrease heat and let simmer 45 minutes.
  • Strain sauce through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon.
  • Continue to simmer until about 3/4 cup of liquid remains, about 45 more minutes.
  • Add the butter 1 tablespoon at a time, whisking to melt them.
  • Season with salt and pepper to taste; remove sauce from heat.
  • 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.
  • 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.
  • Transfer the beef to a cutting board, loosely cover with foil; let rest for 10-20 minutes.
  • Meanwhile, warm the sauce over medium heat; carve the beef and serve warm with the sauce.
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