Description
This Herb and Garlic Stuffed Prime Rib Roast is an exquisite and flavorful centerpiece for any special occasion. Loaded with a savory blend of rosemary, thyme, sea salt, black pepper, and cloves of garlic, this roast is seared at high heat before slow roasting to juicy, tender perfection. Finished with a rich homemade gravy made from the pan drippings and beef stock, it’s an unforgettable and indulgent main dish that impresses every time.
Ingredients
Scale
Prime Rib Roast
- 1 5-7 rib prime rib roast, boned and rolled
- 1 1/2 cups butter (softened)
- 3 tablespoons dried rosemary (freeze dried works best)
- 3 tablespoons dried thyme (freeze dried works best)
- 3 tablespoons flaked sea salt
- 1 1/2 tablespoons black pepper
- 10-14 small to medium sized cloves of garlic (peeled, about 2-3 per rib)
Gravy
- 2 cups drippings from the roast
- 1 cup strong beef stock
- 2 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- Bring Roast to Room Temperature: Remove the prime rib roast from all packaging and let it sit out for about an hour until it reaches room temperature to ensure even cooking.
- Prepare Roasting Pan: Line a large roasting pan with foil, leaving enough excess to wrap the roast later. Fold extra foil into tabs along the edges for easier handling. Place the roast in the lined pan.
- Make Herb Butter Mixture: Combine softened butter with dried rosemary, dried thyme, flaked sea salt, and black pepper in a bowl, reserving the garlic cloves separately.
- Stuff the Garlic Cloves: Using a sharp knife, cut small slits in the roast—about two per rib. Coat each garlic clove in the herb butter mixture and insert them fully into the slits in the beef.
- Coat Roast with Remaining Butter: Cover the entire surface of the roast generously with the remaining herb butter mixture to lock in flavors and moisture.
- Preheat Oven and Sear Roast: Preheat your oven to 450°F (232°C). Place the roast in the oven and sear it at this temperature for 20 minutes to develop a flavorful crust.
- Reduce Oven Temperature and Roast: Turn the oven down to 325°F (163°C) and continue roasting. Use a meat thermometer to monitor internal temperature, removing the roast 10 degrees before your desired doneness: 110°F for bluish rare, 120-125°F rare, 125-135°F medium-rare, 135-140°F medium, 140-150°F medium well, and over 155°F well done.
- Rest the Roast: Once removed, tent the roast loosely with foil and let it rest for 30 minutes. The internal temperature will rise about 10 degrees during resting, and juices will redistribute for maximum tenderness.
- Prepare Gravy: Pour 1 1/2 to 2 cups of drippings into a saucepan and bring to a boil. Boil for 2 minutes, then add beef stock. In a separate bowl, whisk together cornstarch and cold water until smooth, then whisk this mixture into the saucepan. Cook until gravy thickens to desired consistency.
- Serve: If the roast is still on the bone, carefully slice the meat off along the bone curve. Then slice the meat as usual and serve with the rich herb-garlic flavors and gravy on the side. Enjoy!
Notes
- This Herb & Garlic Stuffed Prime Rib Roast is considered the best prime rib by many, whether served at home or in restaurants.
- Use freeze-dried herbs for the most concentrated flavor in the herb butter mixture.
- Resting the roast is essential for juicy and tender meat, so don’t skip that step.
- Adjust garlic cloves according to taste—generous amounts will give a robust garlicky flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 862
- Sugar: 0 g
- Sodium: 3070 mg
- Fat: 93 g
- Saturated Fat: 45 g
- Unsaturated Fat: 48 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 147 mg
