The centrepiece of our decadent roast dinner feast at Hogwarts is a succulent garlic and herb prime rib roast, embodying the warmth, comfort and indulgence of a traditional Sunday roast.
Pack your trunks and head over to King’s Cross station platform 9 3/4’s to catch the Hogwarts Express as we embark on our next exciting culinary adventure. Join us as we explore the wizarding world of Harry Potter and experience our very own Hogwarts Feast!
The time-honoured tradition of a Sunday roast dinner isn’t complete without its star attraction, the roast beef. For our roast, we have used prime rib, a particularly tender cut of beef. The meat is generously seasoned with a garlic herb compound butter, enhancing its natural flavours. As the prime rib is slow roasted, the beef develops a crispy, caramelized crust on the outside, but remains succulent and juicy on the inside. And finally, pour a rich and flavourful pan gravy made with meat drippings over the tender roast.
Ingredients
Beef prime rib roast: Also called a standing rib roast, bone-in prime rib is a well-marbled cut of beef taken from the rib section of the cow between the shoulder and loin. One of the most expensive cuts, prime rib is extremely tender and flavourful. I use a bone-in rib roast for this recipe, however you could certainly use a boneless, or ribeye, roast instead. The cooking time will need to be adjusted as the boneless roast will cook quicker than bone-in.
Salted butter: I use salted butter in this recipe for garlic herb compound butter simply because that is what I typically have on hand. If using unsalted butter then increase the kosher salt in the compound butter to 1 1/2 tsp.
Fresh herbs: I recommend using fresh rosemary and thyme for the compound butter, the flavour is always better than dried. However, you can substitute with dried instead.
Dijon mustard: I like the mild flavour of Dijon mustard in this compound butter however you can certainly choose a bolder or spicier mustard if you prefer. Traditional English style mustard would be a good choice, although it definitely has a spicy kick.
How to Make Garlic and Herb Prime Rib Roast
Make the garlic herb compound butter
Add the softened butter to a small mixing bowl. Finely mince the garlic, fresh rosemary and thyme. Add the garlic and herbs to the butter along with the Dijon mustard, Worcestershire sauce, kosher salt, and pepper. Mix together well.
Prepare the rib roast
Take the rib roast out of the fridge an hour before roasting to allow it to come up to room temperature. If there is a lot of fat on the topside of the rib roast then trim some of it off. Tie the roast two or three times with twine to hold it together.
Preheat the oven to 250° F. Line a roasting pan with a rack and place the roast on the rack with the rib side down. Pat the roast dry with paper towels. Rub the compound butter all over the to top and sides of the rib roast. The butter should evenly coat the entire top and sides of the roast.
Roast the beef rib roast
Roast the beef for 2 1/2 to 3 hours until it registers an internal temperature of 100° F in the very centre of the roast.
Turn the heat up to 400° F. Continue to cook the rib roast until it reaches an internal temperature of 125° F for rare or 135° F for medium. If the roast gets too dark before it reaches your desired internal temp then cover it with foil.
Let the roast rest for at least half an hour before carving.
Make the pan gravy
Transfer the roast to a cutting board and set aside. Remove the rack. Remove all about around a 1/3 cup of the beef drippings from the roasting pan. Place the roasting pan over medium high heat. Use a whisk to scrape up any brown bits.
Add the flour to the roasting pan and whisk into the fat to make a roux. Let the roux cook for 2 to 3 minutes. Add the beef broth, half a cup at a time, whisking constantly to prevent lumps. Bring the gravy to a boil and cook until thickened. Add more broth if desired to thin out the gravy.
Season the gravy with kosher salt and pepper to taste. Strain the gravy through a fine mesh strainer.
Carve the beef rib roast
To carve the rib roast, begin by removing the strings. Place the roast with the bones side down on a cutting board. Using a sharp carving knife, cut along the bones to separate them from the roast and set aside. Slice the roast into slices of your desired thickness. Serve the prime rib with the beef dripping gravy and the sides of your choosing. Enjoy!
More Harry Potter Inspired Recipes
- Felix Felicis Cocktail
- Fried Brussels Sprouts with Mustard Aioli
- Baked Cauliflower with Cheese
- The Potions Master Cocktail
Garlic and Herb Prime Rib Roast
Ingredients
- 1 stick salted butter softened
- 3-4 garlic cloves
- 2 tbsp chopped fresh rosemary *see note
- 2 tbsp chopped fresh parsley *see note
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp kosher salt **see note
- ¼ tsp pepper
- 4-6 lb bone-in prime rib roast
- ⅓ cup flour
- 3 cups beef broth plus extra if needed
Instructions
- Add the softened butter to a small mixing bowl. Finely mince the garlic, fresh rosemary and thyme. Add the garlic and herbs to the butter along with the Dijon mustard, Worcestershire sauce, kosher salt, and pepper. Mix together well.
- Take the rib roast out of the fridge an hour before roasting to allow it to come up to room temperature. If there is a lot of fat on the topside of the rib roast then trim some of it off. Tie the roast two or three times with twine to hold it together.
- Preheat the oven to 250° F. Line a roasting pan with a rack and place the roast on the rack with the rib side down. Pat the roast dry with paper towels. Rub the compound butter all over the to top and sides of the rib roast. The butter should evenly coat the entire top and sides of the roast.
- Roast the beef for 2 1/2 to 3 hours until it registers an internal temperature of 100° F in the very centre of the roast.
- Turn the heat up to 400° F. Continue to cook the rib roast until it reaches an internal temperature of 125° F for rare or 135° F for medium. If the roast gets too dark before it reaches your desired internal temp then cover it with foil.
- Let the roast rest for at least half an hour before carving.
- Transfer the roast to a cutting board and set aside. Remove the rack. Remove all about around a 1/3 cup of the beef drippings from the roasting pan. Place the roasting pan over medium high heat. Use a whisk to scrape up any brown bits.
- Add the flour to the roasting pan and whisk into the fat to make a roux. Let the roux cook for 2 to 3 minutes. Add the beef broth, half a cup at a time, whisking constantly to prevent lumps. Bring the gravy to a boil and cook until thickened. Adjust thickness if you prefer by adding more broth.
- Season the gravy with kosher salt and pepper to taste. Strain the gravy through a fine mesh strainer.
- To carve the rib roast, begin by removing the strings. Place the roast with the bones side down on a cutting board. Using a sharp carving knife, cut along the bones to separate them from the roast and set aside. Slice the roast into slices of your desired thickness. Serve the prime rib with the beef dripping gravy and the sides of your choosing. Enjoy!