Ingredients
1 large shallot, coarsely chopped6 garlic cloves, quartered3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary2 tablespoons minced fresh oregano or 2 teaspoons dried oregano2 tablespoons minced fresh thyme or 2 teaspoons dried thyme2 tablespoons minced fresh sage or 2 teaspoons rubbed sage2 tablespoons olive oil3 teaspoons pepper1 teaspoon salt1 bone-in beef rib roast (4 pounds)SAUCE:1-1/2 cups reduced-sodium beef broth1 cup dry red wine or additional reduced-sodium beef broth1 teaspoon butter1/2 teaspoon salt
Preparation
Preheat oven to 350°. Place the first 6 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, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 1-3/4 to 2-1/4 hours.
Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.
Meanwhile, in a small saucepan, bring broth and wine to a boil; cook until liquid is reduced to 1 cup. Remove from heat; stir in butter and salt. Slice roast; serve with sauce.
