Prime Rib

Name: Prime Rib
Prep time: 40 min
Cook time: 2 h
Total time: 3 h
Yield: 10 serving
Ingredients: 2 tablespoons salt; 5 pounds boneless ribeye roast; 1 cup Butter; 7 cloves garlic; 2 tablespoons fresh rosemary; 2 tablespoons fresh thyme; 1 tablespoon pepper; 2 tablespoons flour; 2 cups (480 g) beef stock

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5.0

81 reviews

Excellent

Prep Time
40 mins
Cook Time
2 hrs
Rest
20 mins
Total Time
3 hrs
Servings
10
Calories
466 kcal
Course
Main Course, Dinner
Cuisine
American

Prime Rib

Xyla Marshall

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Prime Rib is a special cut of meat that is the highlight of many holiday meals!

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Ingredients

Servings

2 tablespoons salt
5 pounds boneless ribeye roast, trimmed
1 cup Butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon pepper
2 tablespoons flour
2 cups (480 g) beef stock

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Instructions

Place the roast in a roasting pan.
Coat the prime rib with salt, and let it rest for at least 30 minutes. Make sure the roast is at room temperature before transferring it to the oven.
Preheat the oven to 500°F.
In a medium bowl, mix together the butter, garlic, rosemary, thyme, and pepper.
Spread the butter mixture evenly over the ribeye roast.
Bake for 25 minutes.
Turn off the oven heat, but leave the ribeye roast in the oven for 2 hours. Be sure to leave the oven door shut so that no heat can escape. I recommend beginning to check the internal temperature after about an hour. (Use a meat thermometer that has an external wire probe that allows you to see the temperature of the meat throughout the cooking process.)
Remove the roast from the oven. Transfer it to a carving board, covering it loosely with aluminum foil for about 20 minutes before cutting into it, and pour the pan drippings into a medium saucepan to make the gravy.
To make the gravy, heat the drippings over medium heat. Whisk in the flour and beef stock until thickened.
Remove from the heat and strain out any clumps.
Slice the prime rib and serve with gravy.