Garlic Herb Prime Rib Roast and Gravy - A Holiday Classic! | Cooking with Kurt

prime rib roast

🥗Healthier: sirloin roast

💰Cheaper: chuck roast

Sirloin is leaner and more affordable, though less tender.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

Preheat the oven to 500 degrees Fahrenheit.

Take the boneless ribeye roast and let it come to room temperature.

In a medium-sized bowl, soften 1 cup of butter.

Mix in 7 cloves of minced garlic, 2 tablespoons of finely chopped fresh rosemary, 2 tablespoons of finely chopped fresh thyme, 2 tablespoons of kosher salt, and 1 teaspoon of ground black pepper until evenly combined to make a garlic herb butter.

Rub the garlic herb butter all over the boneless ribeye roast, ensuring a thick coating.

Place the roast on a roasting tray with a rack.

Cook the roast for 5 minutes per pound (25 minutes for a 5-pound roast, 35 minutes for a 7-pound roast).

After the initial cooking time, leave the roast in the oven for an additional 2 hours without opening the oven door.

After 2 hours, remove the roast from the oven and place it on a chopping board to rest.

Pour the pan drippings into a saucepan over medium heat.

Add 2 cups of beef stock, 1 cup of milk, 3 tablespoons of flour, and 2 teaspoons of fresh thyme to the saucepan.

Bring the sauce to a boil while whisking until smooth, and allow it to boil for about 5 to 10 minutes, depending on desired thickness.

Strain the sauce and transfer it to a gravy boat for serving.

Carve the prime rib into 3/4 inch slices and serve with sides like rosemary garlic mashed potatoes and roasted Brussels sprouts, drizzling the gravy on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens