adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Garlic Herb Butter Prime Rib
Garlic Herb Butter Prime Rib
0 Likes
Prep Time:
95 minutes
Cook Time:
120 minutes
Total Time:
245 minutes
Elevate your holiday prime rib with a flavorful garlic and herb butter topping. Simply delicious!
Ingredients:
  • For the roast:
  • 8 pound boneless prime rib roast
  • 1/2 tablespoon salt
  • For the garlic herb butter:
  • 12 tablespoons (6 ounces; 1 1/2 sticks) unsalted butter, softened
  • 10 large garlic cloves, minced
  • 1 shallot (slightly larger than a golf ball), minced
  • 1 1/2 tablespoons dried thyme
  • 1 1/2 tablespoons minced fresh rosemary
  • 1 1/2 tablespoons ground pepper
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons lemon juice
  • For the dripping gravy (about 4 1/2 cups):
  • 1/2 cup all-purpose flour or cornstarch
  • 1/2 cup fat prime rib roast drippings
  • 4 cups beef stock or water
  • Salt, to taste
  • Special equipment:
  • Kitchen String (unless your butcher ties the roast)
  • Instant-read or Probe-Style Oven Thermometer
  • Roasting pan, at least 14”x12”x3”
Instructions:
  • Season the prime rib generously with salt, allowing it to rest on a platter at room temperature for an hour. Salting the meat will enhance flavor and promote a beautifully browned crust when cooked. Resting at room temperature will facilitate the herb butter application before cooking.
  • Prepare the garlic herb butter by mixing butter, garlic, shallot, thyme, rosemary, pepper, salt, and lemon juice in a small bowl until well combined. Let the butter sit at room temperature to enhance the flavors.
  • Preheat your oven to 500°F (or the highest setting below 500°F) with the roasting pan inside on the center rack. The hot pan will give your roast a perfect sear when placed inside.
  • Prepare the prime rib for oven: After the roast has rested at room temperature for an hour and the oven has reached the desired temperature, carefully pat the prime rib dry with a paper towel. Position the roast fat side down and securely tie it with kitchen string in 4 to 5 sections, spaced approximately two inches apart. This helps the roast maintain its shape and cook evenly throughout.
  • Coat the prime rib generously with the garlic herb butter, ensuring to cover the entire roast. Begin with the fat side facing up. Even if the butter clumps due to the roast being cool, simply spread it as best as you can. The butter will not only season the meat but also enhance the flavors in the gravy drippings. If needed, pile any excess butter on top to allow it to melt and baste the roast as it cooks.
  • - Remove the hot roasting pan from the oven and place it on a stable surface. - Add the prime rib with the fat side up to sear and enhance flavor. - Insert an oven-safe thermometer into the center of the prime rib. - Roast in the oven at 500°F for 30 minutes.
  • Once the prime rib is deep brown after 30 minutes, lower the oven temperature to 325°F and roast until it reaches an internal temperature of 115°F for rare or 120°F for medium-rare.
  • Take out of the oven and let it rest: Transfer the prime rib onto a cutting board after removing it from the oven. Lightly cover it with foil and allow it to rest for 15 to 20 minutes. This resting period will let the roast's juices redistribute, ensuring a juicy and tender final product.
  • Prepare the gravy: Reserve 1/2 cup of fat and as many brown bits as possible in the roasting pan. If there's more than 3/4 cup of fat, remove excess, cool, and discard. Place the pan on the stovetop over medium heat. Sprinkle flour over the fat, whisk for 1-2 minutes until cooked, even if it looks chunky. Scrape up brown bits with the whisk to enhance the flavor. Turn the heat to medium-high, add beef stock, and whisk until thickened in about a minute. Adjust consistency with more stock or water if desired. Season to taste with salt and pepper.
  • After letting the roast rest for 30 minutes, carefully remove the strings and slice it into generous 3/4-inch thick slices against the grain. Enjoy each flavorful bite without holding back.

Similar Recipes