Dani Moore Recipes

MAIN DISH Prime Rib With Garlic Herb Butter




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– 1 cup, softened butter

– 7 cloves, minced garlic

– 2 tablespoons fresh rosemary, finally chopped

– 2 tablespoons thyme, finely chopped

– 2 tablespoons salt

– 1 tablespoon pepper.

– 5 pound boneless or 6 pound bone in ribeye roast

– 2 tablespoons flour

– 2 cups beef stock


– Mix and evenly combine together, butter, garlic, herbs, salt, and pepper.

– Rub mix evenly over a padded, dry prime rib roast

– Bake 5 minutes per pound PLUS 2 HOURS

– After baking five minutes per pound, turn off oven and let’s sit in ambient oven heat for 2 hours. DO NOT OPEN OVEN!

– After the two hours expire, remove roast from oven and pan. Pour drippings through a strainer into a sauce pan.

– Over medium heat, add flour, and whisk until there are no lumps. Add beef stock. Store and bring to a boil.

– Remove from heat and serve in a gravy boat

– Let meat rest for 10 minutes before cutting

***TIME EQUATION*** 5 mins per lb +2 hrs + rest 10 mins + 5 mins cutting.


Double recipe if over 6 pound




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