Servings
Font
Back
4.7 from 18 votes

Herb and Garlic Stuffed Prime Rib Roast

This Herb & Garlic Stuffed Prime Rib Roast is honestly the best prime rib I have ever eaten, in or out of a restaurant!

Prep Time
10 mins
Cook Time
3 hrs 10 mins
Total Time
3 hrs 30 mins
Servings: 8
Calories: 862 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 5-7 rib prime rib roast, boned and rolled
  • 1 1/2 cups butter softened
  • 3 tablespoons dried rosemary freeze dried works the best
  • 3 tablespoons dried thyme freeze dried works the best
  • 3 tablespoons flaked sea salt
  • 1 1/2  tablespoons black pepper
  • 10-14 small to medium sized cloves of garlic peeled ( 2 -3 per rib! I used three, of course!)
  • gravy
  • 2 cups drippings
  • 1 cup strong beef stock
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

    Cup of Yum
  1. Remove your roast from all its packaging and  let it sit out for an hour until it’s about room temperature.
  2. Line a large roasting pan with foil, making sure that you have enough to wrap and cover the roast at the end. Fold the excess foil into little tabs at the sides.
  3. Place the roast in the roaster.
  4. Combine the butter and herbs ( minus the garlic cloves) together in a bowl.
  5. Using a sharp little knife, cut small slits into the roast, approximately two per rib.  Take the garlic cloves, slather them in the butter herb mixture and push them into the roast, making sure they are completely stuffed into the beef.
  6. Take the remaining butter and cover the roast completely.
  7.  Preheat your oven to 450°F.
  8. Now we want to sear the roast. Place it in the 450 degree oven for 20 minutes.
  9. After 20 minutes, turn down the oven to 325 degree and cook some more. Below are guidelines for roasting a prime rib roast .You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures.
  10. Prime Rib Roasting Internal TemperaturesBlue in the middle– 110 degrees – when the middle of the roast still “quivers”Rare- 120-125 degrees in the middleMedium-rare– 125- 135 degrees in the middle
  11. Medium – 135- 140 degrees in the middle. You don’t want it cooked this much.
  12. Medium Well-140- 150
  13. Well-done– 155 +
  14. Once the roast is out, tent it with foil, and let it sit for a good  30 minutes.The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.
  15. Remove 1 1/2 -2 cups of the dripping and place in a saucepan. Bring to a boil and boil for 2 minutes. Add the beef broth. Whisk the cornstarch and water together, then whisk into the pot. Cook until thickened.
  16.  If you need to, it’s time to remove the bones. You want to slice along the curve of the bones and remove the meat. Slice it off, then slice as you would normally slice a roast.
  17. Serve and enjoy!

Notes

  • Cooking times will vary with this recipe!

Nutrition Information

Calories 862kcal (43%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 93g (143%) Saturated Fat 45g (225%) Cholesterol 147mg (49%) Sodium 3070mg (128%) Potassium 115mg (3%) Fiber 1g (4%) Vitamin A 1145IU (23%) Vitamin C 2.4mg (3%) Calcium 64mg (6%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 862

% Daily Value*

Calories 862kcal 43%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 93g 143%
Saturated Fat 45g 225%
Cholesterol 147mg 49%
Sodium 3070mg 128%
Potassium 115mg 2%
Fiber 1g 4%
Vitamin A 1145IU 23%
Vitamin C 2.4mg 3%
Calcium 64mg 6%
Iron 2.3mg 13%

* Percent Daily Values are based on a 2,000 calorie diet.