This dish is easier than you think, and it will be the perfect dinner for your and your Valentine to enjoy at home, instead of fighting all the customers at the restaurants. And there will be plenty of leftovers for the next day (and maybe the day after too!)
Total Time: 2 Hours, 30 Minutes, depending on the size of the roast
Servings: 7
Ingredients
1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5 lb boneless rib-eye roast, trimmed
2 tablespoons flour
2 cups beef stock
Instructions
Preheat the oven to 500 degrees.
Mix together the butter, garlic, herbs, salt and pepper in a bowl until evenly combined.
Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
Bake for 5 minutes per pound (for a 5lb roast, bake for 25 minutes).
Turn off the heat and let the roast sit in the oven for 2 hours - do NOT open the oven door, or else the residual heat will escape.
After 2 hours, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
Remove the the heat and strain the sauce into a gravy dish.
Carve the prime rib into 3/4-inch slices and serve.
Tips
* Your cooking time will vary depending on the size and weight of your roast.
* This dish is best served with mashed potatoes and green beans, but you can swap the side dishes - but you may want to include a side dish to utilize the extra gravy.
* Make sure you prepare in advance for the roast to sit in the oven for two hours. And do NOT open the door, or the roast will not cook properly through.
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