Thick Crusted Garlic Prime Rib
Ingredients
- 7 lb Prime Rib Premium Oven Road
- 8 cloves garlic slivered
- 2 tbsp Lea & Perrins Worcestershire Sauce
- Salt and Pepper
- 1/2 cup coarsely chopped fresh parsley
- 1/4 cup Dijon Mustard
- 2 tbsp EACH herbes de Provence or dried thyme and vegetable oil
Instructions
- Cut shallow slits all over roast; insert garlic slivers into slits.
- Rub all over with Lea & Perrins, salt and pepper.
- Combine parsley, mustard, herbes de Provence and oil in bowl.
- 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 over-safe meat thermometer into centre of roast.
- Roast, uncovered, in 450F oven for 10-15 minutes.
- Reduce heat to 275F and roast until thermometer reads 135F for medium-rare to medium, about 2 ¾ to 3 ¼ hours.
- Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving.
- Drain off all but 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 her rub.
- Cook, stirring until shallots soften.
- Stir in 2 cups beef broth and 3 tbsp Lea & Perrins, simmer, stirring up any browned bits from bottom of pan.
- Combine 1 to 2 tbsp cornstarch with equal amounts cold water, making smooth mixture.
- Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes.
- Strain.