Hogwart’s Feast – Garlic and Herb Prime Rib Roast

Prep time: 30 minutes
Cook time: 3 hours
Total time: 3 hours 30 minutes
Servings: 6
Cuisine: British
Recipe Info

The centerpiece of our decadent roast dinner feast at Hogwarts is a succulent garlic and herb prime rib roast, embodying the warmth, comfort and indulgence of a traditional Sunday roast. The time-honoured tradition of a Sunday roast dinner isn’t complete without its star attraction, the roast beef. For our roast, we have used prime rib, a particularly tender cut of beef. The meat is generously seasoned with a garlic herb compound butter, enhancing its natural flavours. As the prime rib is slow roasted, the beef develops a crispy, caramelized crust on the outside, but remains succulent and juicy on the inside. And finally, pour a rich and flavorful pan gravy made with meat drippings over the tender roast.

1 stick salted butter, softened
3-4 garlic cloves, minced
2 T chopped fresh rosemary *see note
2 T chopped fresh parsley *see note
2 t Dijon mustard
1 t Worcestershire sauce
½ t kosher salt
¼ t pepper
4-6 lb bone-in prime rib roast
⅓ cup flour
3 cups beef broth plus extra if needed

Add the softened butter to a small mixing bowl. Finely mince the garlic, fresh rosemary and thyme. Add the garlic and herbs to the butter along with the Dijon mustard, Worcestershire sauce, kosher salt, and pepper. Mix together well.
Take the rib roast out of the fridge an hour before roasting to allow it to come up to room temperature. If there is a lot of fat on the topside of the rib roast then trim some of it off. Tie the roast two or three times with twine to hold it together.
Preheat the oven to 250° F. Line a roasting pan with a rack and place the roast on the rack with the rib side down. Pat the roast dry with paper towels. Rub the compound butter all over the to top and sides of the rib roast. The butter should evenly coat the entire top and sides of the roast.
Roast the beef for 2 1/2 to 3 hours until it registers an internal temperature of 100° F in the very centre of the roast.
Turn the heat up to 400° F. Continue to cook the rib roast until it reaches an internal temperature of 125° F for rare or 135° F for medium. If the roast gets too dark before it reaches your desired internal temp then cover it with foil.
Let the roast rest for at least half an hour before carving.
Transfer the roast to a cutting board and set aside. Remove the rack. Remove all about around a 1/3 cup of the beef drippings from the roasting pan. Place the roasting pan over medium high heat. Use a whisk to scrape up any brown bits.
Add the flour to the roasting pan and whisk into the fat to make a roux. Let the roux cook for 2 to 3 minutes. Add the beef broth, half a cup at a time, whisking constantly to prevent lumps. Bring the gravy to a boil and cook until thickened. Adjust thickness if you prefer by adding more broth.
Season the gravy with kosher salt and pepper to taste. Strain the gravy through a fine mesh strainer.
To carve the rib roast, begin by removing the strings. Place the roast with the bones side down on a cutting board. Using a sharp carving knife, cut along the bones to separate them from the roast and set aside. Slice the roast into slices of your desired thickness. Serve the prime rib with the beef dripping gravy and the sides of your choosing. Enjoy!

*Substitute with 2 tsp dried each rosemary and thyme if you prefer

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