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12 FOUR SEASONS BREEZE | MARCH 2017 Chef 's Corner By Randy Balt Prime Rib with Garlic Herb Butter INGREDIENTS 5-7 lbs. boneless ribeye roast, trimmed* 1 cup butter, softened 7 cloves garlic, minced 2 Tbsp. fresh rosemary, finely chopped 2 Tbsp. fresh thyme, finely chopped 2 Tbsp. salt 1 Tbsp. pepper 2 Tbsp. flour 2 cups low sodium beef stock Mashed potatoes, to serve Green beans, to serve You know you've found a great recipe when everyone who has prepared it or tasted it has raved about the results. Some loved the simplicity of it, while others expounded on the delicious taste the garlic-herb-butter sauce creates. Oh, and the gravy it makes is to die for. Friends and family members have made this recipe after spotting it on Facebook, declaring it the "best" prime rib most have ever eaten. My daughter, Nancy, made it first and loved the results. A few days later our own Teri DiMarino served it to guests, including me, to accolades. I recently prepared it for friends, serving it with a big red zinfandel. Across the board, everyone loved it. Now, you can cook a prime rib using any one of the numerous methods touted by the weekend cooking warriors out there, but I just want to recommend you try this simple one. By following this easy recipe, you will produce a delicious medium rare cut of beef each time. A YouTube video is available showing you exactly how it's made. Just type in "Prime Rib with Garlic Herb Butter," which brings you to this site: https://youtu.be/0p9V7tbSJxY?t=1. Servings: 7-9. DIRECTIONS 1. Preheat oven to 500°F. 2. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined. 3. Rub the herb butter all over the rib roast. Then place on a roasting tray with a rack. 4. Bake for 5 minutes per pound of meat. Add 1-2 minutes more per pound for medium. 5. Turn off the heat and let the rib roast sit in the oven for 2 hours. Do not open the oven door or else the residual heat will escape. 6. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat. 7. Add the flour, whisking until there are no lumps. Then add the beef stock, stirring and bringing the sauce to a boil. 8. Remove from heat and strain the sauce into a gravy dish. 9. Carve the prime rib into ¾-inch slices. Serve with the mashed potatoes, green beans, and sauce. Enjoy! *Note: Teri DiMarino recommends dry-aging the beef in the refrigerator for 2-3 days, by removing the packaging and wrapping it in cheesecloth.