Ingredients

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5 pounds boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock

Directions

Preheat the oven to 500 degrees F.

Combine the garlic, butter, rosemary, thyme, salt, and pepper in a bowl until fully mixed into a compound butter.

Rub the compound butter over the entire rib roast.

Set the roast on a roasting tray with a rack.

Bake the roast for 5 minutes per pound of meat.

Turn off the heat and leave the rib roast in the oven to sit for 2 hours.

After 2 hours, remove the roast from the oven and the pan and set it aside.

Pour the pan drippings in the roasting tray into a saucepan over medium heat on the stove-top.

Add the flour into the drippings and whisk until there are no lumps.

Add in the beef stock, constantly stirring and bringing the sauce to a boil.

Remove the sauce from the heat and strain it into a gravy dish.

Cut the prime rib into 3/4-inch slices.