Prime Rib with Garlic Herb Butter

Around Christmas, there were a few recipes that you probably saw posted over and over again on Facebook. Shawn found himself so unable to quit thinking about one of these recipes that a week after New Years he had to make it to ease his cravings. I don't know that it eased any cravings. When we first moved in together, 12 years ago, a nice Shawn cooked meal was beanies and weenies or kraft dinner.  Don't get me wrong, I love beanies and weenies just as much as the next lady, but wowza, that man of mine has come a very long way! Our 3rd recipe in our 52 new recipes for the new year was Prime Rib with Garlic Herb Butter.

Prime Rib with Garlic Herb Butter

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5-7 pounds boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock

Preheat oven to 500°F/260°C.
Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
Bake for 5 minutes per pound of meat — so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes.
Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat. 
Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
Remove from heat and strain the sauce into a gravy dish.
Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce!


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