Garlic and Herb Prime Rib (Print-Friendly Format)
Buttery garlic-herb crusted prime rib served with rich beef pan gravy for a showstopping main course.
# Ingredients You’ll Need:
→ Compound Butter
01 -
113 g salted butter, softened
02 -
3–4 garlic cloves, finely minced
03 -
2 tablespoons fresh rosemary, chopped
04 -
2 tablespoons fresh parsley, chopped
05 -
2 teaspoons Dijon mustard
06 -
1 teaspoon Worcestershire sauce
07 -
0.5 teaspoon kosher salt
08 -
0.25 teaspoon ground black pepper
→ Rib Roast
09 -
2–2.7 kg bone-in prime rib roast
→ Gravy
10 -
44 g plain flour
11 -
710 ml beef broth, plus extra as needed
# How to Make It:
01 -
Combine the softened butter, minced garlic, chopped rosemary, chopped parsley, Dijon mustard, Worcestershire sauce, kosher salt, and black pepper in a small mixing bowl. Mix thoroughly until smooth and well blended.
02 -
Remove the rib roast from refrigeration one hour prior to roasting to allow it to reach room temperature. Trim excess fat from the top if necessary. Secure the roast by tying it with kitchen twine in two or three places to maintain shape.
03 -
Preheat oven to 120°C. Line a roasting pan with a rack. Pat the rib roast dry with paper towels. Place the roast rib side down on the rack. Evenly coat the top and sides of the roast with the compound butter.
04 -
Roast for 2.5 to 3 hours, or until the centre reaches an internal temperature of 38°C.
05 -
Raise oven temperature to 205°C. Continue cooking until the internal temperature reaches 52°C for rare or 57°C for medium. If the top browns too quickly, tent the roast loosely with foil.
06 -
Let the cooked roast rest at room temperature for at least 30 minutes before slicing.
07 -
Transfer roast to a cutting board. Remove rack from pan. Reserve approximately 80 ml of beef drippings; discard excess fat. Place roasting pan over medium-high heat. Whisk flour into drippings and cook for 2–3 minutes to form a roux, scraping up any browned bits.
08 -
Gradually whisk in beef broth, 120 ml at a time, stirring constantly to avoid lumps. Bring mixture to a boil and simmer until thickened, adjusting consistency by adding broth if needed. Season with additional salt and pepper to taste. Strain gravy through a fine mesh sieve.
09 -
Remove twine from roast. Place bone side down on cutting board. Carefully slice along the bones to separate from meat, then carve roast into slices of desired thickness. Serve accompanied by the prepared gravy.
# Extra Tips:
01 -
Substitute dried rosemary and thyme for fresh herbs if desired, using 2 teaspoons of each. For unsalted butter, increase kosher salt to 1.5 teaspoons.
02 -
Allowing the roast to come to room temperature before cooking ensures more even roasting.