Description
This Garlic Herb Butter Prime Rib recipe delivers a succulent and flavorful roast featuring a rich blend of garlic, thyme, rosemary, and shallot butter. Perfectly seasoned and roasted to your desired doneness, the prime rib is complemented with a savory gravy made from the drippings, making it an impressive centerpiece for any special occasion or holiday feast.
Ingredients
Scale
Prime Rib
- 8 pound boneless prime rib roast
- 1/2 tablespoon salt
- 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
Gravy
- 1/2 cup all-purpose flour or cornstarch
- 1/2 cup fat from prime rib roast drippings
- 4 cups beef stock or water
- Salt, to taste
Instructions
- Prepare the prime rib: Rub the entire prime rib with 1/2 tablespoon salt and let it rest at room temperature on a platter for about 1 hour. This allows moisture to be drawn out, ensuring better browning and easier spreading of the herb butter.
- Make garlic herb butter: Combine softened butter, minced garlic, minced shallot, dried thyme, fresh rosemary, ground pepper, kosher salt, and lemon juice in a small bowl. Mix thoroughly until all ingredients are well incorporated. Leave it at room temperature for easier application.
- Preheat the oven and sear pan: Heat the oven to 500°F (or highest setting if lower than 500°F). Place a roasting pan on the oven rack to heat; this will help sear the meat once added.
- Prepare and tie the roast: After the prime rib has rested, pat it dry with paper towels. Place fat side down and tie the roast with kitchen string in 4 to 5 places about 2 inches apart to maintain even shape and cooking.
- Apply herb butter: Spread all of the garlic herb butter evenly over the entire prime rib, beginning with the fat side up. Don’t worry if the butter clumps due to temperature; it will melt and flavor the roast during cooking.
- Sear and roast the prime rib: Remove the hot roasting pan from the oven and place the prime rib fat side up in it, allowing a slight sear from the hot pan. Insert an oven-safe thermometer probe into the center of the roast if available. Roast at 500°F for 30 minutes to develop a deep brown crust.
- Reduce oven temperature and continue cooking: Lower oven heat to 325°F. Continue roasting until the internal temperature reaches 115°F for rare or 120°F for medium-rare.
- Rest the roast: Remove prime rib from the oven and transfer it to a cutting board. Cover loosely with foil and rest for 15-20 minutes. The internal temperature will rise by an additional 5°F to 10°F during this time, ensuring perfect doneness.
- Prepare the gravy: Keep about 1/2 cup of fat in the roasting pan along with the browned bits. If there is more than 3/4 cup fat, remove the excess. Place pan on stovetop over medium heat, sprinkle flour over the fat, and whisk vigorously for 1-2 minutes to cook out raw flour taste and combine with drippings.
- Finish gravy: Increase heat to medium-high and whisk in beef stock or water. Cook until thickened, about 1 minute. Adjust seasoning with salt and pepper as needed. Add more liquid if thinner consistency is preferred.
- Carve and serve: After resting for about 30 minutes total, remove the kitchen strings from the roast. Slice against the grain into 3/4-inch thick slices and serve with the prepared gravy.
Notes
- Enhance the taste and sophistication of your holiday prime rib by dressing it with garlic, thyme, rosemary, and shallot butter for a rich herb-kissed flavor.
- Letting the prime rib come to room temperature before roasting ensures even cooking and better crust formation.
- Tying the roast helps maintain an even shape for consistent cooking.
- Using the roasting pan drippings to make gravy utilizes all the rich flavors developed during cooking.
- Resting the roast is crucial to retain juices and achieve perfect doneness.
Nutrition
- Serving Size: 1 slice (approx. 8 ounces)
- Calories: 1317
- Sugar: 1 g
- Sodium: 899 mg
- Fat: 105 g
- Saturated Fat: 45 g
- Unsaturated Fat: 60 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 80 g
- Cholesterol: 316 mg
