Thick Crusted Garlic Prime Rib Recipes

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.

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.

ROAST PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

Steps:

• Preheat the oven to 225°F (105°C). Set a wire rack over a rimmed baking sheet.
• Season the prime rib all over with the salt and pepper.
• Make the garlic herb butter: In a small bowl, mix together the butter, lemon zest, salt, garlic, parsley, rosemary, and pepper until well combined.
• Transfer butter to a sheet of plastic wrap and roll into a log. Twist the ends to seal well. Refrigerate at least 1 hour, or until ready to serve.
• Set the prime rib on the prepared baking sheet and place in the oven for 3½-4 hours, until the internal temperature reaches at least 130°F (55°C), or 15° less than your desired final temperature - no less than 145°F. Remove from the oven and let rest for 30 minutes.
• Increase the oven temperature to 500°F (260°C).
• Return the prime rib to the oven for 5-10 minutes, or until a brown, crispy crust forms on the surface. Remove from the oven.
• To carve, use a boning knife to cut along the inside of the rib bones, separating them from the roast, then separate the ribs. Slice against the grain of the rest of the roast into ½-inch slices.
• Slice the butter into ¼-inch thick rounds.
• Serve the prime rib immediately with the butter rounds on top.
• Enjoy!

THICK-CRUSTED GARLIC PRIME RIB

Steps:

• 1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over
• with Worcestershire sauce, salt and pepper. Combine parsley, mustard, herbes de Provence and oil in bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast.
• 2. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 135°F (57°C) for medium-rare to medium, about 2-3/4 to 3-1/4 hours.
• 3. Remove from oven. Cover loosely with foil and let stand for 15 to 30
• minutes before carving. Drain off all but 2 tbsp (30 mL) drippings from roasting pan and make Shallot Gravy.
• SHALLOT GRAVY: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring until shallots soften. Stir in 2 cups (500 mL) beef broth and 3 tbsp (45 mL).
• Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 1 to 2 tbsp (15 to 30 mL) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes. Strain.

THICK-CRUSTED PRIME RIB ROAST

Steps:

• Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. In a bowl, combine parsley, mustard, herbes de Provence and oil. Set aside 2 tbsp of the mixture for Shallot Gravy, rubbing remainder all over roast.
• Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450 F oven for 10 minutes. Reduce heat to 275 F; roast until thermometer reads 135 F for medium-rare to medium, 2 3/4 to 3 1/4 hours.
• Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 30 ml (2 tbsp) drippings from roasting pan and make Shallot Gravy.
• Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring, until shallots soften. Stir in 500 ml (2 cups) beef broth and 45 ml (3 tbsp) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 15 to 30 ml (1 to 2 tbsp) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to a boil, stirring until thickened, about 3 minutes. Strain.