Herb-Crusted Prime Rib

• 1 large shallot, coarsely chopped
• 6 garlic cloves, quartered
• 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary
• 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
• 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
• 2 tablespoons minced fresh sage or 2 teaspoons rubbed sage
• 2 tablespoons olive oil
• 3 teaspoons pepper
• 1 teaspoon salt
• 1 bone-in beef rib roast (4 pounds)
• 1-1/2 cups reduced-sodium beef broth
• 1 cup dry red wine or additional reduced-sodium beef broth
• 1 teaspoon butter
• 1/2 teaspoon salt

1. Preheat oven to 350u0b0. 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.
2. Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
3. Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing.
4. 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.

shallot, garlic, fresh rosemary, fresh oregano, thyme, fresh sage, olive oil, pepper, salt, beef broth, red wine, butter, salt

Taken from www.tasteofhome.com/recipes/herb-crusted-prime-rib/ (may not work)