Prime Rib with Garlic Herb Butter (Tasty)
Total Time: ~ 2 hr 50 min
Active Prep Time: ~ 15 min
Servings: ~ 7
Ingredients
- 1 cup (≈ 230 g) softened butter
- 7 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons salt
- 1 tablespoon black pepper
- 5 lb boneless ribeye roast (~ 2.2 kg), trimmed
- 2 tablespoons flour
- 2 cups beef stock (≈ 475 mL)
- (Optional sides) mashed potatoes, green beans, etc.
Instructions
1. Preheat & Prepare
- Preheat your oven to 500 °F (260 °C).
- In a bowl, mix together butter, garlic, rosemary, thyme, salt, and pepper until well combined. This is your garlic-herb butter.
- Rub that butter mixture all over the rib roast—covering all surfaces.
2. Roast – First Phase
- Place the roast on a rack in a roasting tray (so air can circulate).
- Roast for 5 minutes per pound (i.e. ~ 10 min per kg). For a 5‑lb roast, that’s ~ 25 minutes.
3. Let it Rest in the Oven
- After that initial roast, turn off the oven (i.e. you don’t continue heating).
- Do not open the oven door. Let the roast sit inside, using the residual heat, for 2 hours.
- During this time, the roast will continue cooking slowly, gently, from the existing heat.
4. Make the Pan Sauce / Gravy
- Remove the roast from the pan, and pour out the pan drippings into a saucepan over medium heat.
- Add the flour, whisking well to avoid lumps.
- Gradually add the beef stock, stirring. Bring the sauce to a boil and cook until thickened.
- Optionally strain it into a gravy dish.
5. Carve & Serve
- Carve the roast into ¾‑inch (≈ 20 mm) thick slices.
- Serve with the pan sauce (gravy), and your choice of sides (e.g. mashed potatoes, green beans).
Tips, Notes & Adjustments
- Because ovens differ, use a meat thermometer to check doneness. For medium-rare, aim for 120‑125 °F (≈ 49‑52 °C) internal before resting.
- When the roast rests, its internal temperature will carry over (rise a bit).
- If your roast is larger or smaller, scale the butter & herbs proportionally.
- Make sure your roast is at room temperature before you begin rubbing and roasting, so it cooks more evenly.
- Don’t open the oven during the 2-hour resting phase — letting the heat escape will spoil the slow‑cooking effect.
- If you want a crispier crust, you might sear it or raise oven temp again briefly at end (some recipes do that). (Other Tasty version: roast low first, then blast at high temp to crisp)
