Local: Prime Rib with Potatoes & Gravy

Instructions:

1. Begin by finely chopping the thyme and rosemary. In a microwave-safe bowl, soften the butter without melting it. Add the minced garlic, chopped thyme, rosemary, salt, and pepper to the softened butter. Stir to create a well-blended herb-butter mixture.

   • Roast Size: For optimal results, use a prime rib that is at least 5-6 pounds. This size allows for a well-developed crust while ensuring the interior of the roast doesn't overcook.

2. Place the roast in a large glass baking pan. Evenly spread the herb butter mixture over the entire surface of the roast, much like icing a cake. Ensure you use all the butter mixture. After covering, wait 5 minutes to allow the butter to harden slightly, then cover the roast with aluminum foil and refrigerate it.

   • Butter Mixture Consistency: Ensure the butter mixture is thoroughly mixed and has a thick, paste-like consistency. This texture is key for creating a robust crust on the roast.

3. Remove the roast from the fridge about 6 hours before cooking to bring it to room temperature, aiming for an internal temperature of around 55 degrees Fahrenheit (13 degrees Celsius) at the center.

4. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius). Once preheated, place the roast in the oven, uncovered. Cook at 500 degrees for 5 minutes per pound (for example, a 10 lb roast would cook for 50 minutes).

5. After the initial high-temperature cooking, reduce the oven temperature to 170 degrees Fahrenheit (77 degrees Celsius). Continue to slow cook the roast, still uncovered, until the center reaches 133 degrees Fahrenheit (56 degrees Celsius), which will result in a medium-rare plus doneness in the center.

   • Oven Preheating: It's crucial to preheat the oven fully before cooking the roast. A properly preheated oven ensures the roast cooks evenly and develops the desired crust.

6. While the roast continues cooking at 170 degrees, peel the potatoes and chop them into cubes. Place the potato cubes in a pot of water, but do not start cooking yet.

   • Cooking Duration: The total cooking time for the roast will be approximately 2 to 2.5 hours, but the most important factor is the internal temperature. Cook until the roast reaches 133 degrees Fahrenheit for perfect medium-rare doneness.

7. Begin boiling the potatoes when the roast's internal temperature reaches approximately 120 degrees Fahrenheit (49 degrees Celsius). This timing should ensure that the potatoes are done cooking around the same time as the roast. Once boiling, cook the potatoes for 25-30 minutes or until tender.

   • Potato Preparation: To maintain the warmth of the potatoes after boiling, you can leave them in the hot water until you're ready to strain and mash or whip them. This helps keep the potatoes hot and ready for mashing at the perfect moment.

8. Once the roast's internal temperature reaches 133 degrees Fahrenheit, remove it from the oven immediately. Let it rest for about 15 minutes.

9. While the roast is resting, pour all the accumulated juices/drippings from the roast into a small pot. Add water, beef bouillon, and flour to the pot. Whisk until the flour is fully incorporated with no clumps, then heat on a simmer/low until the gravy thickens, stirring frequently.

10. Drain the cooked potatoes and return them to the pot. Mash or whip them with heavy whipping cream, unsalted butter, and salt until smooth.

11. Once the roast has rested, slice it into 1 - 1.5 inches (2.5 - 3.8 cm) thick slices.

12. To serve, plate the slices of prime rib and mashed potatoes. The gravy is best when poured over both the potatoes and sliced prime rib.