On a cold winter day, nothing is as satisfying as a nice piece of beef, and this is a NICE piece of beef. I used prime rib for this recipe, but you could use another rib roast. It works better if you use a boneless cut so that the garlic butter gets rubbed into the meat on all sides. My instructions are for medium-rare, so if you want your roast a little more well done, increase cooking time.
- 1 boneless prime rib roast (5-7 pounds)
- 1 cup butter, softened
- 7 cloves garlic, minced
- 2 tablespoons fresh rosemary. minced
- 2 tablespoons fresh thyme, minced
- 2 tablespoons salt
- 1 tablespoon pepper
- Allow roast to come to room temperature for 2-3 hours before cooking.
- Preheat oven to 500 degrees F.
- In a small mixing bowl combine, butter, garlic, rosemary, thyme, salt and pepper, and mix until completely blended.
- Spread garlic/butter mixture on all sides of meat, and place it on a rack in a metal baking pan, making sure the fat cap is on top.
- Bake, uncovered at 500 degrees for 5 minutes per pound. Then turn off the heat, and allow roast to sit in oven for 2 hours. DO NOT open.
- Slice and serve.
Allow roast to come to room temperature for 2-3 hours before cooking.
Preheat oven to 500 degrees F.
In a small mixing bowl combine the following until completely blended.
1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary. minced
2 tablespoons fresh thyme, minced
2 tablespoons salt
1 tablespoon pepper
Spread garlic-butter mixture on all sides of meat, and …
… place it on a rack in a metal baking pan, making sure the fat cap is on top.
Place in the HOT oven, and bake, uncovered at 500 degrees for 5 minutes per pound.
Then turn off the heat, and allow roast to sit in oven for another 2 hours. DO NOT open.
Remove, use the drippings to make a gravy, …
… slice, and ….
… serve.
