{"id":159,"date":"2025-10-07T10:36:32","date_gmt":"2025-10-07T10:36:32","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=159"},"modified":"2025-10-07T10:36:32","modified_gmt":"2025-10-07T10:36:32","slug":"prime-rib-with-garlic-herb-butter","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2025\/10\/07\/prime-rib-with-garlic-herb-butter\/","title":{"rendered":"Prime Rib with Garlic Herb Butter"},"content":{"rendered":"

 <\/p>\n

Prime Rib with Garlic Herb Butter (Tasty)<\/h2>\n

Total Time<\/strong>: ~\u202f2 hr 50 min
\nActive Prep Time<\/strong>: ~\u202f15 min
\nServings<\/strong>: ~\u202f7<\/p>\n

Ingredients<\/h3>\n
    \n
  • 1 cup (\u2248\u202f230\u202fg) softened butter<\/li>\n
  • 7 cloves garlic, minced<\/li>\n
  • 2 tablespoons fresh rosemary, finely chopped<\/li>\n
  • 2 tablespoons fresh thyme, finely chopped<\/li>\n
  • 2 tablespoons salt<\/li>\n
  • 1 tablespoon black pepper<\/li>\n
  • 5 lb boneless ribeye roast (~\u202f2.2 kg), trimmed<\/li>\n
  • 2 tablespoons flour<\/li>\n
  • 2 cups beef stock (\u2248\u202f475 mL)<\/li>\n
  • (Optional sides) mashed potatoes, green beans, etc.<\/li>\n<\/ul>\n

    Instructions<\/h3>\n

    1. Preheat & Prepare<\/h4>\n
      \n
    • Preheat your oven to 500\u202f\u00b0F (260\u202f\u00b0C)<\/strong>.<\/li>\n
    • In a bowl, mix together butter, garlic, rosemary, thyme, salt, and pepper<\/strong> until well combined. This is your garlic-herb butter.<\/li>\n
    • Rub that butter mixture all over the rib roast\u2014covering all surfaces.<\/li>\n<\/ul>\n

      2. Roast \u2013 First Phase<\/h4>\n
        \n
      • Place the roast on a rack in a roasting tray (so air can circulate).<\/li>\n
      • Roast for 5 minutes per pound<\/strong> (i.e. ~\u202f10 min per kg). For a 5\u2011lb roast, that\u2019s ~\u202f25 minutes.<\/li>\n<\/ul>\n

        3. Let it Rest in the Oven<\/h4>\n
          \n
        • After that initial roast, turn off<\/strong> the oven (i.e. you don\u2019t continue heating).<\/li>\n
        • Do not open<\/strong> the oven door. Let the roast sit inside, using the residual heat, for 2 hours<\/strong>.<\/li>\n
        • During this time, the roast will continue cooking slowly, gently, from the existing heat.<\/li>\n<\/ul>\n

          4. Make the Pan Sauce \/ Gravy<\/h4>\n
            \n
          • Remove the roast from the pan, and pour out the pan drippings into a saucepan over medium heat.<\/li>\n
          • Add the flour, whisking well to avoid lumps.<\/li>\n
          • Gradually add the beef stock, stirring. Bring the sauce to a boil and cook until thickened.<\/li>\n
          • Optionally strain it into a gravy dish.<\/li>\n<\/ul>\n

            5. Carve & Serve<\/h4>\n
              \n
            • Carve the roast into \u00be\u2011inch (\u2248\u202f20 mm)<\/strong> thick slices.<\/li>\n
            • Serve with the pan sauce (gravy), and your choice of sides (e.g. mashed potatoes, green beans).<\/li>\n<\/ul>\n

              Tips, Notes & Adjustments<\/h3>\n
                \n
              • Because ovens differ, use a meat thermometer<\/strong> to check doneness. For medium-rare, aim for 120\u2011125\u202f\u00b0F (\u2248\u202f49\u201152\u202f\u00b0C)<\/strong> internal before resting.<\/li>\n
              • When the roast rests, its internal temperature will carry over (rise a bit).<\/li>\n
              • If your roast is larger or smaller, scale the butter & herbs proportionally.<\/li>\n
              • Make sure your roast is at room temperature before you begin rubbing and roasting, so it cooks more evenly.<\/li>\n
              • Don\u2019t open the oven during the 2-hour resting phase \u2014 letting the heat escape will spoil the slow\u2011cooking effect.<\/li>\n
              • 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)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

                  Prime Rib with Garlic Herb Butter (Tasty) Total Time: ~\u202f2 hr 50 min Active Prep Time: ~\u202f15 min Servings:…<\/p>\n","protected":false},"author":2,"featured_media":160,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-159","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beaf"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=159"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/159\/revisions"}],"predecessor-version":[{"id":161,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/159\/revisions\/161"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/160"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=159"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=159"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}