Prime Rib Roast with Garlic Herb Butter

Spice up your holiday with this prime rib dish that is sure to please a crowd on a special occassion.

1 cup butter, softened
7 cloves garlic, minced
2 Tbsp. fresh rosemary, finely chopped
2 Tbsp. fresh thyme, finely chopped
2 Tbsp. sea salt
1 Tbsp. black pepper, freshly ground
1 (5-7 lb) rib-eye roast, boneless, trimmed
2 Tbsp. all-purpose flour, unbleached
2 cups beef stock

To Serve:
mashed potatoes
green beans

Preheat oven to 500°F (260°C/240°C fan, Gas Mark 10).

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 - so a 5 lb roast would bake for 25 minutes and a 7 lb roast would bake for 35 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.

Once the 2 hours are up, 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 prime rib into ¾" slices, then serve with the mashed potatoes, green beans and gravy.

Makes 7-9 servings.