1 Tbsp coarsely ground black pepper
1 Tbsp chopped fresh parsley
2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp minced garlic
1 tsp salt
7-8 lb. oven-ready prime rib roast (3 ribs)
2 cups ruby port
1/4 cup veal or beef demi-glace diluted with 3/4 cup water (or 4 cups broth reduced to 1 cup)
2 tsp cornstarch
2 tsp water
Preheat oven to 350 degrees F.
In a bowl, combine pepper, parsley, rosemary, thyme, garlic and salt and mix well.
Set roast on a cutting board and rub mixture evenly over entire surface of meat. Place meat on a rack in a roasting pan and cook until an instant-read thermometer inserted into the center of the meat registers 120-125 degrees F for very rare to medium-rare (2-2 1/4 hr.), 130-135 degrees F for medium to medium-well (2 1/4-2 3/4 hr.).
Let meat stand 15 to 20 minutes before carving.
Meanwhile, in a saucepan over medium-low heat, combine port and demi-glace mixture; cook, stirring, until mixture is reduced to 1 cup, 10 to 12 minutes.
Skim fat from roasting pan, set pan over medium-low heat, and add port mixture.
In a bowl, whisk together cornstarch and water and add to pan. Bring to a simmer, whisking constantly, until thickened, 4 to 6 minutes. Adjust seasonings as needed.
