Herb-Crusted Prime Rib

HERB-CRUSTED PRIME RIB

1 large shallot, coarsely chopped
6 garlic cloves, quartered
3 Tbsp. minced fresh rosemary or 1 Tbsp. dried rosemary
2 Tbsp. minced fresh oregano or 2 tsp. dried oregano
2 Tbsp. minced fresh thyme or 2 tsp. dried thyme
2 Tbsp. minced fresh sage or 2 tsp. rubbed sage
2 Tbsp. olive oil
3 tsp. pepper
1 tsp. salt
1 bone-in beef rib roast (4 lb.)

AU JUS:
1-1/2 cups reduced-sodium beef broth
1 cup dry red wine or additional reduced-sodium beef broth
1 tsp. butter
1/2 tsp. salt

Place the first six ingredients in a food processor; cover and pulse until finely chopped. Add oil, pepper and salt; cover and process until blended. Rub over roast. Place on a rack in a large roasting pan. Bake, uncovered, at 350 degrees for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove roast to a serving platter and keep warm; let stand for 15 minutes. Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from the heat; stir in butter and salt. Slice roast; serve with au jus. Makes 8 servings.