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

Ingredients

• Extra-virgin olive oil
• medium carrot, roughly chopped
• medium celery ribs, roughly chopped
• medium yellow onion, roughly chopped
• medium garlic cloves, crushed
• tomato paste
• 720 milliliters beef broth
• 240 milliliters dry red wine
• 60 milliliters balsamic vinegar
• bay leaves
• finely chopped fresh rosemary leaves
• Freshly ground black pepper
• 115 grams unsalted butter
• Kosher salt
• boneless prime rib roast, about 2.3 kilograms, trimmed of excess fat
• herbes de Provence