Prime Rib with Garlic Herb Butter
Ingredients
For the Prime Rib:
- 1 cup butter, softened
- 7 cloves garlic, minced
- 2 tbsp. fresh rosemary, finely chopped
- 2 tbsp. fresh thyme, finely chopped
- 2 tbsp. salt
- 1 tbsp. pepper
- 5 to 7-pound boneless rib eye roast, trimmed
- 2 tbsp. flour
- 2 cups beef stock
For the Au Jus:
- 3 cups water
- 5 tsp. bouillon concentrate, beef flavor or use beef bouillon cubes
- 1 tbsp. soy sauce
- Kosher salt and freshly ground black pepper, to taste
Instructions
To prepare the prime rib:
- Pre-heat oven to 500°F.
- In a small bowl. mix together the butter, garlic, herbs, salt, and pepper until evenly combined.
- Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
- For medium-rare, take the weight of your rib eye roast and multiply it x 6 minutes; as an example, a 6-pound rib eye roast multiplied x 6 minutes = 36 minutes in the oven at 500°F.
- For medium, take the weight of your rib eye roast and multiply it x 7 minutes; as an example, a 6-pound rib eye roast multiplied x 7 minutes = 42 minutes in the oven at 500°F.
- Turnoff 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.
- Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
- Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
- Remove from the heat and strain the sauce into a gravy dish.
- Carve the prime rib into ¾-inch slices, pour a bit of Au Jus over the prime rib and serve.
To prepare the au jus:
- Place the water into a skillet and bring to a boil; reduce the heat to lo.
- Add the bouillon concentrate, soy sauce and garlic; whisking until well blended.
- Season, to taste, with salt and pepper; keep warm.
Notes
Uncover the rib eye roast the night before and let it sit naked in the fridge. This will really help with the beautiful exterior browning we want on the prime rib as it cooks, and it helps ensure we can get that good exterior crust, too.
The final prime rib internal temperature for rare meat is 120 – 125°F, medium rare is 130 – 135°F, and well done is 140 – 145°F. When you cook for a crowd, the best rule of thumb is to remove your prime rib roast from the oven when it hits 120°F and allow it to rest for about 20 minutes while loosely tented with foil.
If the roast temperature is a bit cooler than 130 – 135°F, simply pre-heat the oven to 375°F, returning the roast to the oven until the internal temp reaches 130 – 135°F, checking the internal temperature every so often until the prime rib raises to the desired temperature.
Prime Rib is often served with Creamy Horseradish Sauce, which can be found on our website at: https://completecomfortfoods.com/creamy-horseradish-sauce/
