{"id":491,"date":"2017-01-11T00:01:07","date_gmt":"2017-01-11T05:01:07","guid":{"rendered":"https:\/\/cookbook.maynardfolks.com\/?p=491"},"modified":"2017-08-05T12:44:07","modified_gmt":"2017-08-05T16:44:07","slug":"prime-rib-with-garlic-herb-butter","status":"publish","type":"post","link":"https:\/\/cookbook.maynardfolks.com\/?p=491","title":{"rendered":"Prime Rib with Garlic-Herb Butter"},"content":{"rendered":"<p><a href=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2017\/01\/sub-buzz-21963-1482344580-2.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/cookbook.maynardfolks.com\/wp-content\/uploads\/2017\/01\/sub-buzz-21963-1482344580-2-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" class=\"alignnone size-thumbnail wp-image-492\" \/><\/a><\/p>\n<p><b><u>Ingredients<\/u>:<\/b><br \/>\n1 cup butter, softened<br \/>\n7 cloves garlic, minced<br \/>\n2 tablespoons fresh rosemary, finely chopped<br \/>\n2 tablespoons fresh thyme, finely chopped<br \/>\n2 tablespoons salt<br \/>\n1 tablespoon pepper<br \/>\n5-7 pounds boneless ribeye roast, trimmed<br \/>\n2 tablespoons flour<br \/>\n2 cups beef stock<\/p>\n<p><b><u>Directions<\/u>:<\/b><br \/>\n1. Preheat oven to 500\u00b0F\/260\u00b0C.<br \/>\n2. Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.<br \/>\n3. Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.<br \/>\n4. Bake for 5 minutes per pound of meat \u2014 so a 5-pound roast would bake for 25 minutes and a 7-pound roast would bake for 35 minutes.<br \/>\n5. Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.<br \/>\n6. Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.<br \/>\n7. Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.<br \/>\n8. Remove from heat and strain the sauce into a gravy dish.<br \/>\n9. Carve the prime rib into \u00be-inch slices, then serve with the mashed potatoes, green beans, and sauce!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 1 cup butter, softened 7 cloves garlic, minced 2 tablespoons fresh rosemary, finely chopped 2 tablespoons fresh thyme, finely&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-491","post","type-post","status-publish","format-standard","hentry","category-main-dishes"],"_links":{"self":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=491"}],"version-history":[{"count":1,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/491\/revisions"}],"predecessor-version":[{"id":493,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=\/wp\/v2\/posts\/491\/revisions\/493"}],"wp:attachment":[{"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbook.maynardfolks.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}