Thick-Crusted Garlic Beef Prime Rib

Name: Thick-Crusted Garlic Beef Prime Rib
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 10
Ingredients: 7 lb (3.15 kg) Prime Rib Premium Beef Oven Roast; 8 cloves garlic, cut into thin slivers; 2 tbsp (30 mL) Worcestershire sauce; Salt and Pepper; ½ cup (125 mL) coarsely chopped fresh parsley; ¼ cup (50 mL) Dijon mustard; 2 tbsp (30 mL) herbes de Provence or dried thyme; 2 tbsp (30 mL) vegetable oil; Shallot Gravy (recipe follows)

in All Recipes, Oven Dinner Party

Thick-Crusted Garlic Beef Prime Rib

Prep Time: 10
Cook Time: 180
Total Time: 310
Serving: 10

Print Recipe

Buy a Restaurant-style Prime Rib: ask for a loin end, “cap off” prime rib gives the best results! “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” —Reader Comment

Directions

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.

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 145°F(63°C) for medium-rare doneness, about 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 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.