Garlic Crust Prime Rib Recipes

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BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)



Best No-Fail Prime Rib (Garlic Herb Crust) image

This is the best prime rib recipe with a garlic herb crust - the perfect holiday standing rib roast! Watch the video above to see how I make it.

Provided by Lisa Bryan

Categories     Main Course

Time 1h45m

Number Of Ingredients 12

6 pounds prime rib (bone-in (with bones cut off and tied back on))
1/2 cup butter (softened)
6 garlic cloves (minced)
1 tablespoon kosher salt
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon black pepper
1 onion (quartered (if making the red wine au jus))
1/4 cup drippings from prime rib pan (make sure to separate the fat from the drippings)
2 cups beef broth
1 1/2 cups red wine
Optional: 1 tablespoon cornstarch or arrowroot powder (in a slurry) to thicken

Steps:

  • Remove the prime rib from the fridge 2-3 hours before cooking, and allow it to come to room temperature.
  • Preheat your oven to 450F/230C. In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
  • After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
  • Place the prime rib in an oven-safe pan or roasting tray with the bones-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
  • Cook the prime rib in the center of the oven for 20 minutes at 450F. It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325F and continue cooking until the internal temperature reaches 120F (about an hour and a half), for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
  • Remove the prime rib from the oven and let it rest for 20-30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick 1/2" slices.
  • After you've removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
  • Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.

Nutrition Facts : Calories 1129 kcal, Carbohydrate 3 g, Protein 47 g, Fat 100 g, SaturatedFat 43 g, Cholesterol 225 mg, Sodium 1193 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GARLIC PRIME RIB



Garlic Prime Rib image

Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!

Provided by Chef Mike

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 15

Number Of Ingredients 6

1 (10 pound) prime rib roast
10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

Steps:

  • Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  • Preheat the oven to 500 degrees F (260 degrees C).
  • Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
  • Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Nutrition Facts : Calories 562.2 calories, Carbohydrate 1 g, Cholesterol 112.7 mg, Fat 48 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 19.4 g, Sodium 395.5 mg

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY



Prime Rib With Garlic Herb Butter Recipe by Tasty image

Here's what you need: butter, garlic, fresh rosemary, fresh thyme, salt, pepper, boneless ribeye roast, flour, beef stock, mashed potato, green bean

Provided by Alvin Zhou

Categories     Dinner

Yield 7 servings

Number Of Ingredients 11

1 cup butter, softened
7 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme, finely chopped
2 tablespoons salt
1 tablespoon pepper
5 lb boneless ribeye roast, trimmed
2 tablespoons flour
2 cups beef stock
mashed potato, to serve
green bean, to serve

Steps:

  • Preheat oven to 500°F (260°C).
  • Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
  • Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
  • Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
  • Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
  • Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
  • Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
  • Remove from heat and strain the sauce into a gravy dish.
  • Carve the prime rib into ¾-inch (20 mm) slices.
  • Serve with the mashed potatoes, green beans, and sauce!
  • Enjoy!

Nutrition Facts : Calories 1208 calories, Carbohydrate 18 grams, Fat 89 grams, Fiber 0 grams, Protein 80 grams, Sugar 3 grams

PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST



Prime Rib with Roasted Garlic and Horseradish Crust image

Categories     Food Processor     Beef     Garlic     Roast     Passover     Horseradish     Kosher     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt
1 6-pound well-trimmed boneless beef rib roast
Beet, Red Onion and Horseradish Relish

Steps:

  • Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
  • Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
  • Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
  • Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .

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