Garlic- and Herb-Crusted Prime Rib with Brown Butter Sauce

 

1/3 cup olive oil

3 tablespoons minced garlic

1 1/2 tablespoons lemon juice

1 1/2 tablespoons chopped fresh thyme 

1 tablespoon chopped fresh rosemary

1 tablespoon coarse salt

1 tablespoon coarse pepper

1 (8-lb.) bone-in beef prime rib roast

3 cups beef stock or broth

6 tablespoons butter

 

1 Place oven rack in lowest position; heat oven to 350F. Process oil, garlic, lemon juice, thyme, rosemary, salt and 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 to 2 hours or until internal temperature reaches 125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 a boil, stirring to scrape up any browned bits from bottom of pan. Remove from heat. Melt butter in large skillet over medium heat 2 to 4 minutes or until golden brown, stirring constantly and watching carefully. Add stock and drippings. Bring to a boil over medium-high heat; boil 6 to 8 minutes or until reduced by half, or to 1 1/2 to 2 cups, stirring occasionally. Strain through fine strainer. Serve with roast.