- 4-pound prime rib roast, de-boned and tied
- 10g fresh sage
- 10g fresh thyme leaves
- 8g fresh rosemary leaves
- 8g fresh oregano leaves
- 2 Tbl fresh ground black pepper
- 2 Tbl salt
- 1 lbs butter
- ½ cup olive oil
- 8 bay leaves
- 8 shallots, peeled and halved
- 1 onion, thinly sliced
- 1 cup dry red wine
- 5 cups beef stock
- 1 Tbs all-purpose flour
Add sage, thyme, rosemary, oregano, pepper, salt, butter, and olive oil to a food processor and purée.
Preheat oven to 450ºF. Set meat in a large roasting pan, fat side up. Rub all over generously with herb and butter mixture.
Around the roast scatter 6 of the bay leaves and the shallots.
Pour in 1 cup water and roast for 45 minutes. Reduce temperature to 275ºF and continue roasting. Add more water as needed as the juices evaporate. The roast is done when the meat temperature measured at the thickest part of the roast reaches 120ºF for medium rare.
Remove roast and roasting pan from oven and pour pan juices from the roasting pan into a bowl. Cover roast with aluminum foil tent, and set aside. Meat temperature will continue to rise another 10 degrees or so.
Skim off the fat from the pan juices and transfer the fat to another bowl.
Set the roasting pan over two burners and add 2 Tbs of the fat. Add the onion and remaining 2 bay leaves and cook over moderate heat until the onion is soft.
Deglaze roasting pan with the wine and pour the mixture into a saucepan. Bring to boil over high heat, add the stock and pan juices and cook over moderate heat until slightly reduced.
In a small bowl mix the flour with 1 Tbs of the fat and whisk the paste into the gravy. Simmer until the gravy thickens and strain through a fine sieve.