Sunday Dinner: Garlic Butter Ribeye Roast with Au Jus

Hopping in to share this easy garlic butter ribeye roast I made for Sunday dinner tonight- au jus definitely not carnivore compliant.  Prime rib is one of my favorite meals and I only ever have it once a year, on Christmas Eve, courtesy of my Dad.  We weren’t home for the holidays this year though, so I didn’t get my fix and have been craving it for a while now.  I couldn’t get myself to pay for a prime rib so to do it more affordably we got a boneless ribeye roast from Costco recently that I cut into a few individual steaks and two larger chunks to roast.    

First I seasoned the rib roast with Redmond’s salt and then coated it with a butter spread.  The butter spread was a mixture of softened butter, a little bit of avocado oil, fresh minced garlic, garlic powder, onion powder, dried thyme, and dried rosemary.  My Dad cooks his prime rib at 500 to 550 degrees for the first 15 minutes before lowering the temperature to 325 degrees for the remaining cook time.  Our lovely apartment oven only goes to 450, I think, so I cook the roast at 450 degrees for about 25 minutes first and then lower the temp to finish out the cooking.  Tonight I was a little impatient and kicked it up to 375 degrees to get it cooked more quickly.  I like to pull the roast when the internal temp reaches 125 to 130 degrees and let it finish coming to temp as it rests for at least 20 minutes under tinfoil.       

The au jus (my Dad’s way) is Johnny’s Au Jus mixed with a packet of McCormick Au Jus, water, splash of Worcestershire, garlic powder, and onion powder.