Herb-Crusted Prime Rib with Red Wine Sauce | Red Meat Recipes | Weber Grills | Weber US

Ingredients

• Extra-virgin olive oil
• 1 medium carrot, roughly chopped
• 2 medium celery ribs, roughly chopped
• 1 medium yellow onion, roughly chopped
• 5 medium garlic cloves, crushed
• 2 tablespoons tomato paste
• 3 cups/720 milliliters beef broth
• 1 cup/240 milliliters dry red wine
• ¼ cup/60 milliliters balsamic vinegar
• 2 bay leaves
• 1 tablespoon finely chopped fresh rosemary leaves
• Freshly ground black pepper
• 4 tablespoons/115 grams unsalted butter
• Kosher salt
• 1 boneless prime rib roast, about 5 pounds, trimmed of excess fat
• 2 tablespoons herbes de Provence