Garlic Prime Rib
This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.
Yield
15 servingsPrep
10 minCook
Ready
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | pounds |
prime rib roast
|
*
|
| 10 | cloves |
garlic
minced |
|
| 2 | tablespoons |
olive oil
|
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
black pepper
ground |
|
| 2 | tablespoons |
thyme
dried |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5 | kg |
prime rib roast
|
*
|
| 1E+1 | cloves |
garlic
minced |
|
| 3E+1 | ml |
olive oil
|
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
black pepper
ground |
|
| 3E+1 | ml |
thyme
dried |
*
|
Directions
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℉ (160℃) (165 degrees C), 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 or 15 minutes before carving so the meat can retain its juices.
