Difficulty: Easy - for beginners
Serves: 8 servings
â€¢1 large shallot, coarsely chopped
â€¢6 garlic cloves, quartered
â€¢3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
â€¢2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
â€¢2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
â€¢2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
â€¢2 tablespoons olive oil
â€¢3 teaspoons pepper
â€¢1 teaspoon salt
â€¢1 bone-in beef rib roast (4 pounds)
â€¢1-1/2 cups reduced-sodium beef broth
â€¢1 cup dry red wine or additional reduced-sodium beef broth
â€¢1 teaspoon butter
â€¢1/2 teaspoon salt
â€¢Place the first six ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan.
â€¢ Bake, uncovered, at 350° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
â€¢ Remove roast to a serving platter and keep warm; let stand for 15 minutes before slicing.
â€¢ Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from the heat; stir in butter and salt. Slice roast; serve with au jus. Yield: 8 servings.