HOW TO MAKE IT :
- Coat the prime rib with salt, and let it rest for 30 minutes.
- Preheat the oven to 500°F.
- In a medium bowl, mix together the butter, garlic, rosemary, thyme, and pepper.
- Spread the butter mixture evenly over the ribeye roast.
- Bake for 25 minutes.
- Turn off the oven heat, but leave the ribeye roast in the oven for 2 hours. Be sure to leave the oven door shut so that no heat can escape. I recommend beginning to check the internal temperature after about an hour.
- Remove the roast from the oven. Transfer it to a carving board, covering it loosely with aluminum foil for about 20 minutes before cutting into it, and pour the pan drippings into a medium saucepan to make the gravy.
- Heat the drippings over medium heat. Whisk in the flour and beef stock until thickened.
- Remove from the heat and strain out any clumps.
- Slice the prime rib and serve with gravy.
