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Prime Rib With Garlic Herb Butter



for 7 servings

  • 1 cup
    butter, softened (230 g)
  • 7 cloves garlic, minced
  • 2 tablespoons
    fresh rosemary, finely chopped
  • 2 tablespoons
    fresh thyme, finely chopped
  • 2 tablespoons
  • 1 tablespoon
  • 5 lb
    boneless ribeye roast, trimmed (2.2 kg)
  • 2 tablespoons
  • 2 cups
    beef stock (475 mL)
  • mashed potato, to serve
  • green beans, to serve

Nutrition Info

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  • Calories 1173
  • Fat 93g
  • Carbs 2g
  • Fiber 0g
  • Sugar 0g
  • Protein 81g
  • Estimated values based on one serving size.



  1. Preheat oven to 500°F (260°C).
  2. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
  3. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
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  5. Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
  6. 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.
  7. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
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  9. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
  10. Remove from heat and strain the sauce into a gravy dish.
  11. Carve the prime rib into ¾-inch (20 mm) slices.
  12. Serve with the mashed potatoes, green beans, and sauce!
  13. Enjoy!

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