for 7 servings
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 lb boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
mashed potato, to serve
green bean, to serve
1 Preheat oven to 500°F (260°C).
2 Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly
3 Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
4 Bake for 5 minutes per pound of meat, so a 5-pound roast would bake for 25 minutes.
5 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.
6 Once the 2 hours are up, remove the roast from the pan and pour the pan drippings
into a saucepan over medium heat.
7 Add the flour, whisking until there are no lumps, then add the beef stock, stirring and
bringing the sauce to a boil.
8 Remove from heat and strain the sauce into a gravy dish.
9 Carve the prime rib into ¾-inch slices.
10 Serve with the mashed potatoes, green beans, and sauce!