Prep Time::20 mins
Cook Time:: 3 hrs 25 mins
Additional Time:: 1 hr 5 mins
Total Time:: 4 hrs 50 mins
Servings::20
Ingredients
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Roast:
1 (10 pound) prime rib loin roast
2 cups concentrated beef base (paste)
1 clove garlic, minced
½ cup chopped fresh thyme
½ cup dried oregano
½ cup whole black peppercorns
2 teaspoons salt
Sauce:
2 ½ cups water
1 tablespoon concentrated beef base (paste)
2 tablespoons dry red wine
1 teaspoon finely chopped fresh thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
½ medium white onion, coarsely chopped
½ medium carrot, peeled and coarsely chopped
1 stalk celery, quartered
Directions
Make the roast: Preheat the oven to 350 degrees F (175 degrees C). Trim any thick pieces of dense, hard fat from roast, but leave smaller areas of fat in place.
Mix beef base and garlic together in a bowl. Mix thyme, oregano, peppercorns, and salt together in another bowl. Rub beef base mixture generously all over roast, then sprinkle with herb mixture. Place roast into a roasting pan.
Roast in the preheated oven until meat has formed a brown crust, about 3 hours. An instant-read thermometer inserted into the thickest part of the roast should read 130 degrees F (54 degrees C) for medium-rare. Remove from the oven and let stand while you make the sauce; the temperature will rise 5 to 10 degrees F as it rests.
Make the sauce: Whisk water and beef base together in a saucepan over medium-low heat until base dissolves. Whisk in red wine, thyme, oregano, and garlic powder, then add onion, carrot, and celery. Bring to a boil, then reduce the heat and simmer, stirring frequently, until sauce reduces by about half, 20 to 30 minutes. Strain sauce and discard vegetables. Serve with roast.