2 tablespoons salt
5 pounds boneless ribeye roast, trimmed
1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
1 tablespoon pepper
2 tablespoons flour
2 cups beef stock
Coat the prime rib with salt, and let it rest for 30 minutes.
Preheat the oven to 500°F.
In a medium bowl, mix together the butter, garlic, rosemary, thyme, and pepper.
Spread the butter mixture evenly over the ribeye roast.
Bake for 25 minutes.
Turn off the oven heat, but leave the ribeye roast in the oven for 2 hours. Be sure to leave the oven door shut so that no heat can escape. I recommend beginning to check the internal temperature after about an hour and a half.
Remove the roast from the oven. Transfer it to a carving board and pour the pan drippings into a medium saucepan.
Heat the drippings over medium heat. Whisk in the flour and beef stock until thickened.
Remove from the heat and strain out any clumps.
Slice the prime rib and serve with gravy.
Prime Rib Internal Temperatures
Always trust your meat thermometer when checking if your prime rib is cooked to your liking. These numbers I am giving you are just a guide…you should be checking the temperature regularly so the prime rib won’t be overcooked.
Rare = 120°F to 125°F (bright red center)
Medium Rare = 130°F to 135°F (very pink center, but starting to brown towards the outer edge)
Medium = 140°F to 145°F (pink center with a brown edge)
Medium Well = 150°F to 155°F (no pink)
Well Done = 160°F and higher
PRO TIP: After you take the prime rib out of the oven (once it’s at your desired doneness), cover it loosely with aluminum foil for about 15-20 minutes before cutting into it. This will keep the juices in, but remember that the internal temperature will go up about 5 degrees while it is resting. In addition, begin checking the temperature of the meat about 1 hour into cooking.