Servings: 7-9
INGREDIENTS:
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 pound boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
Mashed potatoes, to serve
Green beans, to serve
PREPARATION:
1.Preheat oven to 500°F/260°C.
2.Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
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, and a 7-pound roast would bake for 35 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, then serve with the mashed potatoes, green beans, and sauce and Enjoy!
