INGREDIENTS
Servings: 7-9
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
Mashed potatoes, to serve
Green beans, to serve
PREPARATION
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Preheat oven to 500°F/260°C.
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Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
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Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
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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.
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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.
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Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
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Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
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Remove from heat and strain the sauce into a gravy dish.
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Carve the prime rib into ¾-inch slices, then serve with the mashed potatoes, green beans, and sauce!
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Enjoy!