Kimmi Knippel (Sweet_Memories) Recipe

Garlic & Herb Prime Rib w/ Brown Butter Sauce

By Kimmi Knippel (Sweet_Memories) KimmiK


Rating:
Serves:
8
Cook Time:
Comments:

Nothin' better than prime rib! Mmmmm I can taste it now!

Browned butter creates a rich, nutty flavor base & the roast with a garlicky herb mix......ok now drooling. LOL!

Ingredients

1/3 c
olive oil, extra virgin
5 Tbsp
garlic, minced
1 1/2 Tbsp
lemon juice
1 1/2 Tbsp
thyme, fresh, chopped
1 Tbsp
rosemary, fresh, chopped
1 Tbsp
salt, coarse
1 Tbsp
black pepper
8 lb
bone-in beef prime rib roast
3 c
beef broth
6 Tbsp
butter

Directions Step-By-Step

1
Place oven rack in lowest position; preheat to 350 degrees F. Process oil, garlic, lemon juice, thyme, rosemary, salt & pepper in blender or food processor until mixture forms a paste. Spread over top of roast; place in large shallow roasting pan.
2
Bake 1 1/2 - 2 hours or until internal temp reaches 125 degrees F., covering top of roast loosely with foil during last 30 minutes if browning too quickly. Remove beef; cover loosely with foil. Let stand 20 minutes before carving.
3
Meanwhile, remove fat from drippings in roasting pan; place pan over 2 burners over medium high heat. Add stock; bring to boil, stirring to scrape up any browned bits from bottom of pan. Remove from heat. Melt butter in large skillet over medium heat 2 - 4 minutes or until deep golden brown, stirring constantly & watching carefully. add stock & drippings. Bring to boil over medium high heat; boil 6 - 8 minutes or until reduced by 1/2 or to 1 1/2 - 2 C, stirring occasionally. Serve with roast.

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3 Comments

user
Kimmi Knippel (Sweet_Memories) KimmiK
Jan 1, 2012
Me too....I can't wait to make. But usually only make at Christmas time....I don't think I can wait a whole year!!!!
user
CC MCCART-FROST CCMCCART
Jan 1, 2012
TO DIE FOR!!!! AHHHHH Kimmi, you know the way to this old gal's heart. How could anyone in their right mind turn this down? Just read your recipe to the Lad, guess I better get him a napkin to wipe off the drool. CHEERS, CC PS Definitely going into my recipe box and WILL be used.