Herb and Garlic Crusted Prime Rib Roast with Burgundy Thyme Gravy

• Meat

  • 4 1/2 lb Prime rib, roast

• Produce

  • 8 cloves Garlic
  • 1/2 cup Herbs, Fresh Mixed
  • 4 sprigs Thyme, fresh

• Canned Goods

  • 4 cups Beef broth

• Condiments

  • 3 tbsp Dijon mustard

• Baking & Spices

  • 1 tsp Black pepper, Cracked
  • 1/2 tsp Black pepper, freshly ground
  • 1/4 cup Flour
  • 1 tsp Kosher salt

• Dairy

  • 1/4 cup Butter

• Beer, Wine & Liquor

  • 1 cup Burgundy wine

Found on rockrecipes.com

Description

Ingredients

• 4 ½ - 5 pound Prime Rib Roast
• 6 cloves minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 3-4 tbsp Dijon mustard
• ½ cup fresh chopped mixed herbs (Oregano, rosemary and thyme work well.)
• 4 cups beef broth (or a combination of fat skimmed pan drippings and beef broth to make 4 cups)
• 1 cup burgundy wine
• 4 sprigs fresh thyme (or about 1 tsp dried ground thyme)
• ¼ cup butter
• ¼ cup flour
• ½ tsp freshly ground black pepper
• 2 cloves minced garlic

Directions

• Mix together the garlic, salt, pepper, Dijon mustard and herbs.
• Rub the herb garlic mix all over the surface of the roast. Press it into the meat a little to make it stick as much as possible.
• Roast, rib side down, uncovered on a rack in a preheated 375 degree F oven until the center reaches the desired temperature on a meat thermometer; 145 degrees F for rare, 160-165 degrees F for medium and 175-180 degrees F for well done.
• It is essential that you let the roast rest, tented in aluminum foil for about 20 minutes for a large roast. This allows the juices to settle and the meat fibers to relax, making the meat far more tender.
• Simmer the beef broth, wine and thyme together uncovered for about 20-30 minutes until the volume of the liquid is reduced by about one third.
• In a separate heavy bottomed saucepan add the butter, flour, black pepper and garlic.
• Cook together stirring constantly for 2-3 minutes until foamy.
• Slowly and steadily whisk in the boiling broth mixture. Whisk quickly and steadily as you add the hot liquid to prevent lumps in the gravy.
• Season with salt to taste. Add a little more beef broth if you like thinner gravy.