Description
A delicious and tender prime rib roast served with homemade gravy.
Ingredients
Scale
- 2 tablespoons salt
- 5 pounds boneless ribeye roast, (trimmed)
- 1 cup butter, (softened)
- 7 cloves garlic, (minced)
- 2 tablespoons fresh rosemary, (finely chopped)
- 2 tablespoons fresh thyme, (finely chopped)
- 1 tablespoon pepper
- 2 tablespoons flour
- 2 cups (480 g) beef stock
Instructions
- Place the roast in a roasting pan.
- Coat the prime rib with salt, and let it rest for at least 30 minutes. Make sure the roast is at room temperature before transferring it to the oven.
- Preheat the oven to 500°F.
- In a medium bowl, mix together the butter, garlic, rosemary, thyme, and pepper.
- Spread the butter mixture evenly over the ribeye roast.
- Bake for 25 minutes.
- Turn off the oven heat, but leave the ribeye roast in the oven for 2 hours. Be sure to leave the oven door shut so that no heat can escape. I recommend beginning to check the internal temperature after about an hour. (Use a meat thermometer that has an external wire probe that allows you to see the temperature of the meat throughout the cooking process.)
- Remove the roast from the oven. Transfer it to a carving board, covering it loosely with aluminum foil for about 20 minutes before cutting into it, and pour the pan drippings into a medium saucepan to make the gravy.
- To make the gravy, heat the drippings over medium heat. Whisk in the flour and beef stock until thickened.
- Remove from the heat and strain out any clumps.
- Slice the prime rib and serve with gravy.
Notes
- Use a meat thermometer to ensure accurate cooking.
- Let the roast rest before slicing to maintain juiciness.
- Prep Time: 30 minutes
- Cook Time: 2 hours 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 0 g
- Sodium: 1600 mg
- Fat: 62 g
- Saturated Fat: 25 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 52 g
- Cholesterol: 145 mg