Garlic Herb Prime Rib Roast
Rib Roast Encrusted with Garlic and Herbs and Pan Gravy
5 to 7 lbs. of boneless ribeye roast (i.e. prime rib)
1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped (plus 2 tsp additional thyme for gravy)
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 cups beef stock
1 cup milk
3 tablespoons flour
Take a 5 to 7-pound boneless ribeye roast and let it come to room temperature. When your ribeye roast is at room temperature, preheat your oven to 500 F (260 C).
Take a medium-sized bowl, add in 1 cup (2 sticks) of softened room temperature butter, 7 cloves of garlic minced, 2 tbsp of fresh rosemary that's been finely chopped, 2 tbsp of fresh thyme that's been finely chopped, 2 tbsp of kosher salt, and 1 tsp of ground black pepper. Mix this together till they're combined making an herb butter mixture.
Rub this herb butter all over the boneless ribeye roast.
Place the ribeye roast on a metal rack in a roasting tray. Bake it in the preheated oven at 500 F (260 C) for 5 minutes per pound. If you have a 5-pound roast, bake it for 25 min, if it's 7 pounds, bake it for 35 min, etc.
When those 25 to 35 min are done, turn off the oven, and leave the rib roast in the oven for 2 hours, to let it finish cooking. Do not open the oven door at all during those 2 hours.
When the 2 hours are done, remove the roast from the pan and transfer it to a chopping board to rest.
Pour the pan dripping into a sauce pan and heat over medium heat.
Add 1 cup of beef stock and 1/2 cup of milk. Whisk in 3 tbsp of all-purpose flour so no lumps form, and 2 tsp of fresh thyme.
Bring this to a boil and continue whisking till it's smooth. Let the gravy boil for about 5 to 10 minutes, depending on how thick you want it.
Transfer it to a gravy boat and serve with prime rib.
Carve prime rib into 3/4-inch slices, drizzle the gravy on top, and serve with whatever sides you like. Enjoy!