The Prime Rib Roast with Garlic & Herb Butter is also another twist from the Bone-In Spice Rub Rib Eye of Chef Matt’s Menu. I am a fan of prime rib roasts and opted to use that cut instead of tomahawk steaks or long bone ribeyes. I did prepare the Moroccan rub called for in the recipe and coated the rib roast in that before roasting. The original recipe also called for making a bone marrow butter. Finding marrow bones was also a challenge so I decided to use the same roasted garlic butter that brushed the tops of the stuffed lobster tails. The combination of garlic and herb butter with the Moroccan spice paired nicely!
Rub roast evenly with Moroccan spice rub.Drizzle the Moroccan rubbed roast with the olive oil and place on a v-rack set in a roasting pan.
Bake the roast uncovered in the preheated oven for 20 minutes.
After 20 minutes, decrease the heat to 375 and continue cooking the roast uncovered for 1 hour and 15 minutes (if you have a 5 lb roast). Bake about 15-18 minutes per pound.
Remove roast from oven and allow it to rest at room temperature for 20-30 minutes before carving. Slice and serve garlic & herb butter.