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Herb-Crusted Boneless Rib Roast with Red Wine Gravy

Chef Kelly Cahoon
Servings

12

Prep Time

35 minutes

Cook Time

3 hours

Category

Prime Rib

This herb-crusted boneless rib roast is the perfect centerpiece for any special occasion. With a rich, savory flavor and a luxurious red wine gravy, it transforms an ordinary meal into an extraordinary feast. The preparation begins well in advance, allowing the roast to absorb salt and flavors that create a perfectly tender and juicy result. Ideal for holidays or family gatherings, this dish will impress your guests and leave them craving more.

Ingredients

    Beef Roast

    • 1 American Wagyu Silver™ Boneless Prime Rib
    • 2 tablespoons avocado oil or beef tallow
    • 1/3 cup sea or flake salt

    Butter Rub

    • 2 cups butter, softened
    • 1 bunch thyme, minced
    • 1 bunch rosemary, minced
    • ½ cup minced parsley
    • ¼ to ½ cup charcoal-based BBQ rub

    Pan Sauce

    • 2 yellow onions, quartered (skin on)
    • 2 bulbs garlic (skin on)
    • 1 bunch celery, chopped
    • 1 bunch carrots, chopped
    • Meat trimmings
    • 2 parsnips, chopped
    • 1 bunch thyme (stems on)
    • 2 cups beef or bone broth
    • 1 cup red wine
    • Roux
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 2 cups broth

    Directions

    1. Trim the fat cap to a ¼ inch thickness and generously cover the meat with flake or sea salt. Place the salted roast on a cooling rack over a sheet pan and refrigerate, uncovered, for 24 hours to 3 days.
    2. Remove the roast from the fridge and truss with butcher’s twine in 5 to 6 places to maintain it’s shape.
    3. In a cast iron pan over high heat, add 2 tablespoons of avocado oil, duck fat or beef tallow. Sear the roast for about 2 minutes per side until golden brown on all sides.
    4. In a roasting pan, combine the onions, garlic, celery, carrots, meat trimmings, parsnips, thyme, broth, and wine.
    5. In a bowl, combine the ingredients for the butter rub until fully mixed. Cover the top and sides of the roast generously with this mixture.
    6. Cook the roast in a preheated oven at 250°F for about 3 hours, or until the internal temperature reaches 130°F.
    7. Once at temperature, remove the roast and wrap in foil. Let it rest for at least 10 minutes.
    8. While the roast rests, strain the pan vegetables and liquid through a fine mesh sieve. Discard the solids and transfer the liquid to a fat separator to remove the excess fat.
    9. In a large saucepan, melt 2 tablespoons of butter and add 2 tablespoons of flour to create a roux. Whisk until golden. Slowly add the strained pan sauce to the roux, whisking it constantly until smooth and thickened.
    10. Slice the prime rib into thin slices and arrange on a cutting board. Serve the red wine gravy alongside the prime rib.