Herb-Crusted Boneless Rib Roast with Red Wine Gravy

Name: Herb-Crusted Boneless Rib Roast with Red Wine Gravy
Prep time: 35 min
Cook time: 3 h
Total time: 3 h 35 min
Yield: 12
Ingredients: 1 American Wagyu Silver™ Boneless Prime Rib; 2 tablespoons avocado oil or beef tallow; 1/3 cup sea or flake salt; 2 cups butter, softened; 1 bunch thyme, minced; 1 bunch rosemary, minced; ½ cup minced parsley; ¼ to ½ cup charcoal-based BBQ rub; 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

Servings

Prep Time

35 minutes

Cook Time

3 hours

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.

Author:

Chef Kelly Cahoon

Image of Herb-Crusted Boneless Rib Roast with Red Wine Gravy

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

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.
Remove the roast from the fridge and truss with butcher’s twine in 5 to 6 places to maintain it’s shape.
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.
In a roasting pan, combine the onions, garlic, celery, carrots, meat trimmings, parsnips, thyme, broth, and wine.
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.
Cook the roast in a preheated oven at 250°F for about 3 hours, or until the internal temperature reaches 130°F.
Once at temperature, remove the roast and wrap in foil. Let it rest for at least 10 minutes.
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.
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.
Slice the prime rib into thin slices and arrange on a cutting board. Serve the red wine gravy alongside the prime rib.

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