Garlic Prime Rib Recipes

GARLIC PRIME RIB

Steps:

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

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

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!

BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)

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.

GARLIC HERB-CRUSTED PRIME RIB ROAST

Steps:

• Gather the ingredients.
• Position the oven rack on the lowest level in the oven. Preheat oven to 450 F.
• Carefully remove prime rib roast from the bones so that the bones remain attached to each other (or have your butcher do it for you). Place the bones in the bottom of a large heavy roaster pan. The ribs will serve as the rack for the roast.
• Sprinkle both ribs and roast generously with the salt and pepper.
• Place garlic , onion, horseradish, oregano, flour, and mayonnaise in a food processor and pulse until it forms a smooth paste.
• Press the garlic paste onto all sides of the roast and place fat-side up on the rib rack in the pan.
• Place the pan in your pre-heated oven and bake for 20 minutes.
• Reduce oven heat to 275 F. Bake an additional 1 1/2 hours or until an instant-read thermometer inserted in the center of the roast indicates a temperature of 120 to 125 F. Check at 10-minute intervals until it reaches the desired temperature.
• Once the roast reaches 120 to 125 F, move it to a platter and keep warm. Let rest at least 15 minutes before carving. The carryover cooking will increase the temperature of the meat by 10 to 25 F, which will bring you to a perfect medium-rare at 135 F.
• Pour drippings from the pan into a gravy separator or glass measuring cup. Siphon off grease and reserve juices.
• Place the roasting pan over medium-high heat and add red wine. Deglaze the pan by stirring to scrape up all the browned bits from the bottom of the pan.
• Boil until juices are reduced by half, about 5 to 8 minutes.
• Add beef broth, reserved beef juices, and any juice that has collected in the platter. Cook, stirring often until reduced again by half.
• Slice the prime rib roast and the separate ribs. Serve with the reduced pan sauce and ​ creamed horseradish dill sauce .
• Enjoy!

GARLIC PRIME RIB

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.

HORSERADISH AND GARLIC PRIME RIB

Steps:

• Preheat the oven to 350 degrees F.
• Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms.
• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

ROASTED GARLIC AND HORSERADISH CREAM SAUCE FOR PRIME RIB

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Cut about 1/2 inch off the top of the garlic head, making sure that the tops of the cloves are open and exposed. Place on a square of aluminum foil, drizzle the top with olive oil, and lightly season with pepper. Wrap the bulb up in the foil.
• Bake in the preheated oven until the cloves are soft and the tops are brown and caramelized, 30 to 40 minutes. Set aside.
• Pour the cream in a small saucepan and heat over medium heat, stirring often, until just starting to bubble. Reduce heat to low and simmer, stirring occasionally, until reduced by half, 25 to 30 minutes.
• Remove the garlic cloves from the head using a fork and place them in a small bowl. Mash them with the fork until smooth. Add horseradish and salt and stir until combined.
• Stir horseradish-garlic mixture into the cream and continue to simmer until the sauce is thick and creamy and the horseradish flavor has mellowed, 5 to 10 minutes.