Description
This Herb and Garlic Stuffed Prime Rib Roast is a decadent and flavorful centerpiece perfect for special occasions. The roast is laced with a savory butter, herb, and garlic mixture stuffed directly into the meat, resulting in an aromatic and juicy prime rib with a beautifully seared crust. Accompanied by a rich homemade gravy made from the drippings and beef stock, this recipe ensures a tender, flavorful, and satisfying meal.
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 (2-3 per rib, preferably 3)
Gravy
- 2 cups drippings
- 1 cup strong beef stock
- 2 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- Prepare the Roast: Remove the prime rib roast from all packaging and allow it to sit at room temperature for about an hour, ensuring even cooking throughout.
- Prepare Roasting Pan: Line a large roasting pan with foil, leaving enough excess foil to later wrap and cover the roast. Fold excess foil into tabs at the sides for easy handling. Place the roast in the roasting pan.
- Make Herb Butter Mixture: In a bowl, combine the softened butter with dried rosemary, dried thyme, flaked sea salt, and black pepper. Set aside.
- Stuff Garlic Cloves: Using a sharp knife, cut small slits into the roast (about two per rib). Coat each peeled garlic clove with the herb butter mixture and push them into the slits, ensuring the garlic is completely stuffed inside the meat.
- Apply Remaining Butter: Take the remaining herb butter mixture and spread it thoroughly over the entire surface of the roast, coating it completely.
- Sear the Roast: Preheat the oven to 450°F (232°C). Place the roast in the oven and sear it for 20 minutes to develop a flavorful crust.
- Roast at Lower Temperature: Reduce the oven temperature to 325°F (163°C) and continue roasting. Monitor the internal temperature with a meat thermometer. Remove from oven when it reaches 10°F below desired doneness: 110°F for blue, 120-125°F for rare, 125-135°F for medium-rare, 135-140°F for medium, and 140-150°F for medium-well. Avoid cooking beyond medium for best results.
- Rest the Meat: Tent the roast loosely with foil and let it rest for at least 30 minutes. During this time, the internal temperature will rise about 10°F, and the juices will redistribute, ensuring moistness and tenderness.
- Make the Gravy: Remove 1 1/2 to 2 cups of drippings from the roasting pan and transfer to a saucepan. Bring to a boil and boil for 2 minutes. Add the beef stock. In a separate small bowl, whisk together the cornstarch and cold water until smooth, then whisk this mixture into the saucepan. Cook, stirring constantly, until the gravy thickens.
- Carve and Serve: If needed, remove the bones by slicing along their curve and detaching the meat carefully. Then slice the roast as preferred and serve with the warm gravy. Enjoy your flavorful prime rib!
Notes
- This herb and garlic stuffed prime rib roast is considered by many to be the best prime rib experience, surpassing even restaurant-quality roasts.
- Using freeze-dried herbs enhances the flavor intensity of the herb butter mixture.
- Allowing the roast to rest after cooking is critical for moisture retention and carryover cooking.
- Use a reliable meat thermometer to ensure perfect doneness.
- Adjust the number of garlic cloves based on roast size and personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 862 kcal
- Sugar: 0 g
- Sodium: 3070 mg
- Fat: 93 g
- Saturated Fat: 45 g
- Unsaturated Fat: 45 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 147 mg
