Thread: Garlic Prime Rib

This is the best recipe for prime rib! I have also used these spices for tri tip and steaks too, goes with beef perfectly!!!



10 lbs prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

1 Place the roast in a roasting pan with the fatty side up.
2 Loosen the fat from the meat by cutting with a sharp knife.
3 In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme.
4 Spread the mixture under the fatty side and over it as well.
5 Secure with kitchen twine.
6 Let the roast sit out at room temperature, no longer than one hour.
7 Preheat the oven to 500 degrees.
8 Bake the roast in the preheated oven for 20 minutes, then reduce the oven temperature to 325 and continue roasting for an additional 60 to 75 minutes.
9 The Internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare.
10 Allow the roast to rest for 10 to 15 minutes before carving so the meat can retain its juices.

Ok for Christmas Dinner today I decided to to a variation of this. This is what we did.
Mix into a herb butter paste:
Half a stick of softened butter
1 Tablespoon dried basil
1/2 teaspoon dried tyme
1/2 teaspoon dried rosemary leaves
paste from a whole head of roasted garlic
lots of fresh cracked Black pepper
1 Tbsp salt

Roast needs to be out of refrigerator at least one hour or longer to get to room temperature.
spread seasoned butter paste over roast. tent loosly with foil.
Preheat oven to 500 degrees
Roast @ 500 for 5 minutes per pound then turn oven off.
Do not open Oven door. Let roast cook turned off for one hour.

Turn oven back on to 350. Remove foil from roast and put casserole side dishes in oven at this point and bake for 1/2 hour. Remove roast and allow to rest.
Put dinner rolls in oven and bake 10 minutes.
Remove all dishes, slice the roast and Enjoy.

Our baked side today are:
Aunt Ruth's Carrots, Twice Baked Potatoes and Stuffed Mushroom Sage Dressing and dinner rolls.

I've made it with garlic and rosemary. I'll have to try the thyme. I only cook it to 125 degrees F.