Herb Crusted Prime Rib with Red Wine Sauce

This succulent prime rib, coated with fresh herbs and roasted to perfection, is complemented by a rich red wine sauce.

Ingredients - Serves 6

Preheat the oven to 450°F.
In a small bowl, combine the rosemary, thyme, garlic, olive oil, salt, and pepper.
Rub the herb mixture all over the prime rib roast.
Place the roast on a rack in a roasting pan and roast for 15 minutes.
Reduce the oven temperature to 325°F and continue roasting for about 2 hours, or until the internal temperature reaches 135°F for medium-rare.
While the roast is cooking, make the red wine sauce. In a saucepan, combine the red wine and beef broth and bring to a boil. Reduce the heat and simmer until reduced by half.
In a small bowl, mix the butter and flour to make a paste. Whisk this into the wine sauce and cook until thickened.
Remove the roast from the oven and let it rest for 15 minutes before carving.
Serve the prime rib with the red wine sauce on the side.