Prime Rib with Garlic Butter

Ingredients

• 1 cup butter, softened
• 10 cloves garlic, minced
• 3 tablespoons fresh thyme, finely chopped
• Salt
• 1 tablespoon pepper
• 5-7 pounds boneless Ribeye roast, trimmed
• 2 tablespoons flour
• 2 cups beef stock

Directions

1. Season roast generously with salt and pepper up to 4 days in the fridge, uncovered for seasoning to penetrate and outside skin to dry.
2. Mix together the butter, garlic, herbs, and pepper in a bowl until evenly combined and rub on roast.
3. Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.)
4. Place roast, with fat cap up, on a V-rack set in a large roasting pan.
5. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours; in a 250°F oven, this will take 3 1/2 to 4 hours.
6. Let it rest for a good 30 minutes – 1.5 hours covered with foil (loosely) at room temperature.
7. Heat the oven to as high as it can go of 500-550 degrees.
8. Put roast back in and sear for 10-15 minutes until it’s crisp and brown then serve.
9. Remove the roast from the pan and pour the pan drippings into a saucepan over medium heat. (you can do this before you sear so the butter does not burn)
10. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
11. Remove from heat and strain the sauce into a gravy dish.

Notes

• Get the chuck end of prime rib cut for better flavor
• Bones is good, keep it
• 1 lb of meat per person with bone in
• Minimum of 2-rib size prime rib, maximum of 6 rib size prime rib.
• You can reheat the roast before searing if the timing is off for 45 minutes in 200 degree oven (best to do it before serving)