1 4-5 lb prime rib roast
1 Cup softened Butter
6-7 Cloves of Garlic finely chopped
2 Tablespoons Fresh finely chopped Rosemary
2 Tablespoons Fresh Thyme finely chopped
2 teaspoons salt
1 Tablespoon Black Course Pepper
2-3 Tablespoons Flour ( use to thicken the Gravy)
2 Cups of Beef Stock ( for making Gravy )
In a medium-sized bowl, blend all ingredients listed above. Make sure all is blended well. Cover the top and sides of the roast. Place the roast onto a roasting pan with a wire rack. Cook for 25 minutes at 500 degrees, then turn the oven off and keep it closed for two additional hours.
IMPORTANT NOTE: DO NOT OPEN OVEN
To make the gravy: Remove the roast from the oven once cooked. Add juices that have collected at the bottom of the roasting pan to a medium-sized sauce pot. Heat until the juices begin to boil. Reduce heat to a simmer and whisk in 2-3 tablespoons of the flour to thicken the sauce. Cook for 4-5 minutes to remove the starchy flavor of the flour. Continue to simmer and add an additional 2 cups of beef stock. Let simmer until a nice thick consistency is achieved. Strain the sauce and serve.
