Ingredients:

  • 4 lb Prime Rib or Top Sirloin Roast
  • 3 tbsp unsalted butter, softened
  • 2 tbsp olive oil
  • 2 tbsp coarse kosher salt
  • 1 tbsp freshly cracked black pepper
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 2 cups beef bone broth, low sodium
  • 1/2 cup dry red wine
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 tsp Worcestershire sauce

Instructions:

  1. Temper the beef by removing the roast from the fridge 2 hours before cooking to prevent an overcooked gray band.
  2. Create an herb paste by combining softened butter, minced garlic, rosemary, and thyme.
  3. Pat the meat dry with paper towels, rub with olive oil, coat with the herb butter paste, and season generously with salt and pepper.
  4. Preheat oven to 250°F (120°C). Place beef on a rack in a roasting pan and roast until the internal temperature reaches 120°F (49°C) for medium-rare.
  5. Increase oven temperature to 500°F (260°C) or heat a cast-iron skillet until smoking. Sear the roast for 3–5 minutes per side until a deep mahogany crust forms.
  6. Transfer the roast to a carving board, tent loosely with aluminum foil, and let rest for 30 minutes.
  7. Prepare gravy by melting 2 tbsp butter in the roasting pan, whisking in flour for 2 minutes until golden.
  8. Deglaze the pan with red wine, scraping the fond from the bottom, then whisk in beef broth and Worcestershire sauce, simmering until thickened.