Ingredients
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4 pound Prime Rib Roast
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1/4 cup Unsalted Butter
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to taste Kosher Salt
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1/2 tablespoon Black Pepper
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1 teaspoon herbes de Provence
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1.5 cups Beef Broth
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2.5 cups Dry Red Wine
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1 tablespoon Corn Starch
Directions
Steps
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1
Done
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Two or three hours before cooking, remove the roast from the refrigerator to allow it to come to room temperature. Preheat the oven to 400 degrees F. |
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2
Done
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In a mixing bowl, combine the butter, pepper, and herbes de Provence; stir until well combined. Evenly spread the butter mixture over the entire roast. Season the roast with kosher salt and pepper. |
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3
Done
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For sauce; Place skillet over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid. Reduce the heat to medium. 2 tbsp cornflour + 2 tbsp water Drizzle in half and whisk to combine. In about a minute, the sauce will thicken. If you want it thicker, add additional cornflour water combination. |
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4
Done
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Roast 30 minutes, then reduce heat to 350º and cook 1 hour 30 minutes more for medium rare. Slice beef and serve with sauce. |
