TOTAL TIME: Prep: 20 min. Bake: 1-3/4 hours + standing

MAKES: 8 servings

Ingredients

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)

SAUCE:

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

Directions

Preheat oven to 350°. 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, 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

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. Yield: 8 servings.

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