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Prime Rib with Garlic Herb Butter

My husband adapted this recipe from one that appeared on Facebook a few years ago.  It makes for a tender and delightfully seasoned main course.  You can top it with a gravy or a nice horseradish sauce.  I have included the recipes for both below the prime rib recipe. 

5 -8  pound prime rib/boneless prime rib roast
1/2 cup of unsalted butter (one stick), softened but not melted
1/2 cup of salted butter (one stick), softened but not melted
4 Tablespoons minced garlic (7 cloves)
2 Tablespoons fresh minced rosemary
2 Tablespoons fresh minced thyme
2 Tablespoons fresh minced parsley
1 Tablespoon fresh ground pepper\

Gravy will need
2 Tablespoon all-purpose flour
2 cups beef broth/stock

Horseradish Sauce
1 cup mayonnaise
1/2  cup light sour cream
2-3 Tablespoons prepared horseradish
1 Tablespoon fresh lemon juice
Dash of pepper
Dash of garlic powder

Preheat oven to 500 degrees Fahrenheit. In a large bowl the roast will fit in, mix softened butter, herb, garlic and pepper to make a paste-like mixture.  Place roast in bowl and rub butter mixture all over it.  It should be completely coated.  Place roast on top of roasting rack in roasting pan. Do not cover.  Place roast in oven and bake for 60 minutes.  Then turn oven off. leaving roast inside.  Do not open oven.  Let roast remain in oven for 3 hours.  Remove from oven and let rest for 10 minutes prior to slicing.

You can use the pan drippings to make a gravy. Pour the pan drippings into a saucepan over medium heat.Add the 2 Tablespoons of all-purpose flour, whisking until there are no lumps, then add 2 cups of beef stock/broth, stirring and bringing the sauce to a boil.

To make horseradish sauce, simple mix all ingredients in a bowl.  Cover and chill for at least 2 hours before serving.  You can make this the day before.

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