Recipe Courtesy of Cattle Visions
• 4 pounds boneless prime rib roast
• 1/4 C unsalted butter, room temperature
• Cloves garlic minced
• 1 Tbsp kosher salt
• 2 tsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp ground black pepper
Place rib roast in a roasting pan and bring to room temperature, about 4 hours. Preheat the oven to 400 degrees. Place butter, garlic, salt, olive oil, thyme, rosemary and pepper in a small bowl, then mix until combined. Spread butter mixture evenly over the outside of the roast. Roast the beef for 25 minutes. Reduce the oven temperature to 225 degrees. Cover the roast with foil and cook for another hour and a half, checking for internal temperature at the 45-minute mark. Remove roast from the oven and allow the roast to rest for at least 20 minutes before slicing and serving.
