Garlic Herb Butter Prime Rib Recipe for Succulent Results

• 1 (5 to 7 lb.) boneless prime rib roast trimmed
• 1 c. butter softened
• 7 cloves garlic minced
• 2 T. fresh rosemary finely chopped
• 2 T. fresh thyme finely chopped
• 2 T. kosher salt
• 2 T. black pepper
• 2 T. all-purpose flour
• 2 c. beef stock
• Mashed potatoes for serving, optional
• Fresh cooked green beans for serving, optional

• Take the prime rib out of the refrigerator about an hour before roasting so it can come to room temperature. Place it unwrapped on a roasting rack set inside a pan.
• Preheat the oven to 450°F (230°C) and let it heat for 30 minutes while the roast warms to room temperature.
• In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper. Rub this garlic-herb butter evenly over the entire roast, placing the roast on the rack with the fat side up.
  
• Roast at 450°F for 20 minutes to develop a crust, then lower the oven to 350°F (175°C). Continue roasting until an instant-read thermometer inserted into the thickest part reads 120–125°F for rare or about 130–135°F after resting for medium-rare. As a guideline, plan roughly 15 minutes per pound at 350°F; a 5–7 lb. roast typically needs about 1 hour 15 minutes to 1 hour 45 minutes, depending on oven and roast size.
• When the roast reaches the target temperature, remove it from the oven and tent loosely with foil. Let it rest for 20 minutes; the internal temperature will rise several degrees during this time.
• Gravy: Pour pan drippings into a saucepan over medium heat. Whisk in the flour until smooth, then gradually add beef stock, bringing the sauce to a boil while stirring. Remove from heat, season with salt and pepper to taste, and strain into a gravy boat if desired.
• Transfer the rested roast to a carving board and slice into about 3/4-inch-thick pieces. Serve with mashed potatoes, gravy, and green beans or your preferred sides.

For best results use a digital meat thermometer to avoid overcooking: Rare: 120–125°F, Medium Rare: 130–135°F, Medium Well: 140–145°F.