GARLIC & HERB CRUSTED PRIME RIB WITH BROWN BUTTER SAUCE
By JoyceW-2
The sauce that accompanies the prime rib has an intensely rich, meaty flavor because it is a reduction. Be sure to use a large skillet to make it; the larger surface area helps the sauce reduce more quickly. To determine when the sauce is reduced by half, insert the handle of a wooden spoon into the liquid at the start of cooking and note the depth. Insert the handle later to check the progress.
- 8
Ingredients
- 1/3 cup olive oil
- 3 tablespoons minced garlic
- 1 1/2 tablespoons lemon juice
- 1 1/2 tablespoons thyme
- 1 tablespoon rosemary
- 1 tablespoon coarse salt
- 1 tablespoon coarse pepper
- 1 (8 pound) bone-in beef prime rib roast
- 3 cups beef stock or broth
- 6 tablespoons margarine
Preparation
Step 1
Place oven rack in lowest postion; heat oven to 350° F. Process oil, garlic, lemon juice, 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.
Bake 1 1/2 to 2 hours or until internal temperature reaches 125° F., covering top of roast loosely with foil during last 30 minutes if browning too quickly. Remove beef; cover loosely with foil. Let stand 20 minutes before carving.
(Cook longer for well done prime rib.)
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 margarine in large skillet over medium heat for 2-4 minutes or until deep golden brown, stirring constantly and watching carefully. Add stock and drippings. Bring to a boil over medium-high heat; boil 6-8 minutes or until reduced by half, or to 1 1/2 to 2 cups, stirring occasionally. Strain through a fine strainer. Serve with roast.