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Herb-Crusted Prime Rib with Red Wine Sauce

Recipe from Weber's Real Grillingâ„¢ by Jamie Purviance

  • People

    Serves 6 to 8

  • Prep Time

    30 h

  • Grilling Time

    1:30 to 1:45 h

Ingredients
Instructions

the Ingredients

20151023095352 Row Redmeat 51
  • Completed step Extra-virgin olive oil
  • Completed step 1 medium carrot, roughly chopped
  • Completed step 2 medium celery ribs, roughly chopped
  • Completed step 1 medium yellow onion, roughly chopped
  • Completed step 5 medium garlic cloves, crushed
  • Completed step 2 tablespoons tomato paste
  • Completed step 3 cups beef broth
  • Completed step 1 cup dry red wine
  • Completed step ¼ cup balsamic vinegar
  • Completed step 2 bay leaves
  • Completed step 1 tablespoon finely chopped fresh rosemary leaves
  • Completed step Freshly ground black pepper
  • Completed step 4 tablespoons unsalted butter
  • Completed step Kosher salt
  • Completed step 1 boneless prime rib roast, about 5 pounds, trimmed of excess fat
  • Completed step 2 tablespoons herbes de Provence

Special Equipment

  • instant-read thermometer

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a large saucepan over high heat on the stove, 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 ½ teaspoon of pepper. Mix well. Bring to a boil over high heat. Reduce the heat to medium-low and let simmer for 45 minutes to blend the flavors.
  • Strain the liquid through a sieve into a medium saucepan, pressing down on the solids with the back of a spoon. Simmer over medium heat until about ¾ cup of liquid remains, about 45 minutes more. Reduce the heat to very low. 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 roast to stand at room temperature for 30 to 45 minutes before grilling. Lightly brush the roast all over with oil and season with the herbes de Provence and salt and pepper.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium heat (400°F).
  • Brush the grilling grates clean. Grill the roast over indirect medium heat, with the lid closed, until cooked to your desired doneness, 1½ to 1¾ hours for medium rare (start checking with an instant-read thermometer after 1¼ hours). Transfer the roast to a cutting board, loosely cover with aluminum foil, and let rest for 10 to 20 minutes. Meanwhile, warm and whisk the sauce over low heat. Carve the beef and serve warm with the sauce.
    Brush the grilling grates clean. Grill the roast above foil pan, over medium heat, with the lid closed, until cooked to your desired doneness, 1½ to 1¾ hours for medium rare (start checking with an instant-read thermometer after 1¼ hours). Transfer the roast to a cutting board, loosely cover with aluminum foil, and let rest for 10 to 20 minutes. Meanwhile, warm and whisk the sauce over low heat. Carve the beef and serve warm with the sauce.

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