Garlic and Herb Crusted Prime Rib with Browned Butter Sauce

By JanetLynn198

Browning butter--cooking it until the milk solids darken in color--creates a rich, nutty flavor base for the sauce that’s served with the roast. The beef is coated with a garlicky herb mix that turns into a light and tasty crust as it cooks.

PER SERVING: 680 calories, 49 g total fat (19 g saturated fat), 56.5 g protein, 1.5 g carbohydrate, 185 mg cholesterol, 795 mg sodium, .5 g fiber

Ingredients

• 1/3 cup olive oil
• 3 tbsp minced garlic
• 1 1/2 tbsp lemon juice
• 1 1/2 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 tbsp coarse salt
• 1 tbsp coarse pepper
• 1 (8-lb.) bone-in beef prime rib roast
• 3 cups beef stock or broth
• 6 tbsp butter

Details

Servings 8
Preparation time 60mins
Cooking time 63mins
Adapted from CookingClub.com

Preparation

Step 1

1 Place oven rack in lowest position; heat oven to 350F. Process oil, garlic, lemon juice, thyme, rosemary, salt and pepper in blender or food processor until mixture forms a paste. Spread over top of roast; place in large shallow roasting pan.

2 Bake 1 1/2 to 2 hours or until internal temperature reaches 125F., covering top of roast loosely with foil during last 30 mins if browning too quickly. Remove beef; cover loosely with foil. Let stand 20 mins before carving.

3 Meanwhile, remove fat from drippings in roasting pan; place pan over 2 burners over medium-high heat. Add stock; bring to a boil, stirring to scrape up any browned bits from bottom of pan. Remove from heat. Melt butter in large skillet over medium heat 2 to 4 mins or until golden brown, stirring constantly and watching carefully. Add stock and drippings. Bring to a boil over medium-high heat; boil 6 to 8 mins or until reduced by half, or to 1 1/2 to 2 cups, stirring occasionally. Strain through fine strainer. Serve with roast.