Herb-Roasted Prime Beef Roast

1. Pat roast dry with paper towels; set aside.
2. In a small bowl, stir together butter, ¼ cup rosemary, ¼ cup thyme, garlic, 1 tablespoon sea salt, and 1 tablespoon black pepper. Rub mixture evenly over entire surface of beef roast. Place roast, fat side up, on rack in a shallow roasting pan. Let stand at room temperature 45 to 60 minutes.
3. Preheat oven to 475°F. Roast beef, uncovered, for 15 minutes. Reduce oven temperature to 350°F and roast for 20 to 35 minutes more or until an instant-read thermometer inserted into the center of the roast reaches 140°F for medium-rare doneness. Remove roast from oven.
4. Remove roast from oven. Transfer beef from roasting pan to a large cutting board; loosely cover with foil and let stand for 15 to 20 minutes. (Temperature of meat will continue to rise 5°F to 10°F during standing to reach desired doneness.) Meanwhile, prepare gravy.
5. To serve, slice beef; transfer slices to a large serving platter. Garnish with additional rosemary, thyme, sea salt, and cracked black pepper. Serve with gravy.

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Herb-Roasted Beef Gravy

1. Transfer roasted beef from roasting pan to a large cutting board; loosely cover with foil and let stand for 15 to
   20 minutes before slicing.
2. Meanwhile, pour pan drippings into a 2-cup glass measuring cup. Add about ¼ cup beef stock to roasting pan; scrape up any brown bits from roasting pan and add them to the drippings in the measuring cup.
3. Skim fat from drippings and place fat in a 1-cup glass measuring cup. If necessary, add enough melted butter to the fat from drippings to make ¼ cup.
4. Pour the ¼ cup fat into a large skillet. Whisk in flour.
5. Add enough remaining beef stock to remaining beef drippings to make 2 cups. Add mixture all at once to flour mixture in skillet, whisking until smooth. Cook and whisk over medium heat until thickened and bubbly. Cook and whisk for 1 minute more. Remove from heat; whisk in Worcestershire sauce.
6. Strain gravy though a fine-mesh sieve into a small serving pitcher or gravy boat to remove any lumps. Season to taste with pepper.