Garlic & Herb Ribeye Roast

By jimihndrks-2

Ingredients

• • 3/4 cup butter, softened
• • 5 cloves garlic, minced
• • 2 teaspoons dried thyme
• • 2 teaspoons dried basil leaves
• • 2 teaspoons coarse kosher/sea salt
• • 1 teaspoon coarse ground black pepper
• • 5 lb boneless ribeye roast, trimmed
• • 2 tablespoons flour
• • 2 cups beef stock

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

1. Preheat oven to 500°F (260°C). – 4:10 pm
2. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
3. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
4. Bake for 5 minutes per pound of meat, so a 5-pound roast would bake for 25 minutes.
5. Turn off the heat and let the rib roast sit in the oven until 120° (calls for 2 hours, making sure you do not open the oven door or else the residual heat will escape, but that is too long for rare to medium rare).
6. Once it reaches temperature (possibly the 2 hours are up), remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
7. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
8. Remove from heat and strain the sauce into a gravy dish.
9. Carve the prime rib into ¾-inch (20 mm) slices.