Best 2 Garlic Crust Prime Rib Recipes

PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST

Steps:

• Preheat oven to 350°F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth.
• Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day.
• Position rack in bottom third of oven; preheat to 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan.
• Slice beef crosswise. Rewarm juices; drizzle over beef. Serve withbeet relish .

GARLIC CRUST PRIME RIB

Steps:

• To prepare for crust:
• Wipe down the roast and place on a roasting rack.
• Heat your oil in a skillet and add the garlic.
• Sauté 2 minutes, pressing the juice from the garlic into the oil.
• Take the pan off of the heat.
• Mix in bread crumbs, parsley, seasonings, salt and black pepper, allowing to cool slightly, press the mixture onto the roast, coating well.
• The roast can be sealed tightly and refrigerated at this point
• When ready to put into oven, preheat oven to 450ºF.
• Insert meat thermometer into the thickest portion of the muscle.
• When the oven has reached 450ºF, place the roast in and cook at this temperature for approximately 20 minutes.
• This will sear the meat, keeping the juices inches
• Reduce the heat to 325ºF and continue cooking until done to your taste.
• This type of roast does not need to be basted.
• Roast at 325ºF until meat thermometer registers 140ºF for rare (16 to 18 minutes per lb.), 160ºF for medium (20 to 22 minutes per lb.) or 170ºF for well done (24 to 26 minute per lb.) *.
• Remove from the oven and place a sheet of aluminum foil and then several kitchen towels over the roast. It will continue to cook after being removed from the oven, the juices will settle and the texture will be firmer which will allow easier carving.
• Allow to stand for 15 to 20 minutes before carving.
• (*Remember if roasting more than one item at a time in a oven that it will always take longer. Figure your appropriate time frame for roasting and estimate additional time depending upon how much food will be in the oven at any one time. It is better to overestimate the amount of time needed than to under estimate. Meat can always be pulled from the oven early if done sooner than you expect and covered with towels as described above. The meat will stay hot and juicy for a long period of time.).