Ingredients: |
Ingredients: Sauce:
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 leaves
Ground black pepper
4 tablespoons unsalted butter
Kosher salt
1 boneless rib roast, about 5 pounds, trimmed of excess fat
2 tablespoons herbes de Provence
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Directions: |
Directions:
In a large saucepan over high heat, warm 2 tablespoons oil. Add the carrot, celery, and onion and cook until the vegetables begin to brown, 6 to 8 minutes, stirring occasionally. Add the garlic and cook for about 2 minutes, stirring occasionally. Reduce the heat to medium, add the tomato paste and cook for about 2 minutes, stirring occasionally. Add the broth, wine, vinegar, bay leaves, rosemary, and 1/2 teaspoon of pepper. Mix well. Bring to a boil over high heat and then reduce the heat and let simmer for 45 minutes. Strain the 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 minutes. Add the butter 1 tablespoon at a time, whisking to help melt each piece into the sauce. Season with salt and pepper. Remove the sauce from the heat. Allow the beef to stand at room temperature for 30 to 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. Grill the beef over indirect medium heat, with the lid closed, until cooked to your desired doneness, 1-1/2 to 1-3/4 hours for medium rare (start checking with an instant-read thermometer after 1-1/4 hours). Transfer the beef to a cutting board, loosely cover with aluminum foil, and let rest for 10 to 20 minutes. Meanwhile, warm the sauce over medium heat. Carve the beef and serve warm with the sauce. Serves 6 to 8.
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This recipe for Herb Crusted Prime Rib is from