Herb-Crusted Prime Rib with Port Wine Sauce

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.