Guess what we did?! We made one of the recipes that you see on those short, mesmerizing food videos that are everywhere in social media. We’ve always been captivated by these short videos because they look so easy and good, but we’ve never made one. Until now!
Matt discovered this Prime Rib with Garlic Herb Butter recipe from a Tasty video. We had really high expectations for the recipe since the video made it look amazing, and we weren’t disappointed. It tasted fantastic and was so easy to make. This is a recipe we’ll be using again and again.
We took a few photos, but our photos definitely do not show off this recipe nearly as well as the professional video does.
Prime Rib with Garlic Herb Butter Recipe:
Give this Prime Rib with Garlic Herb Butter Recipe a try. We’re sure you’ll like it.
Prime Rib With Garlic Herb Butter
- 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
- 4 pound boneless roast the recipe recommends a ribeye roast, but you can use another roast if you don't have a ribeye roast
- 2 tablespoons flour
- 2 cups beef stock
- Preheat oven to 500°F/260°C.
- 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 of meat (a 4-pound roast would bake for 20 minutes).
- Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
- Then, 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 from heat and strain the sauce into a gravy dish.
- Carve the roast into thick slices, 3/4 inch. Serve with the sauce as gravy.
Kitchen tools we recommend for this recipe:
- Digital Meat Thermometer. Our favorites are the ThermoPop or the Thermapen Mk4. A good meat thermometer will improve how you cook beef more than any other kitchen tool. You may think you know when beef is done based on cooking time or color, but a thermometer is the only way to guarantee that your beef is done to the appropriate temperature.
- Kosher Salt. Beef needs to be seasoned. When salt is added to beef, it breaks down the beef’s muscle protein, draws moisture to the surface of the meat, and has a hydrating effect. There are different types of salt, but we prefer kosher salt because it has large, coarse granules that cling to the beef when seasoning.
- Roasting Rack. The roasting rack will allow an even air circulation, which results in more evenly cooked prime rib.
Beef Tips & Tricks:
Here are some other beef tips & tricks you may like:
- What Everybody Ought to Know About Beef Cuts
- Dry Rub or Marinade for Steak? Know What’s Best
- 10 Best Beef Rub Recipes
- 6 Essential Kitchen Tools for Cooking Beef
- An Essential Guide to Beef ebook
- 3 Touch Tests for Steak Doneness
- Is It Done Yet? Why Every Kitchen Needs a Digital Meat Thermometer and the Best One