BRIAN'S GARLICKY PRIME RIB
After getting tired of our standard prime rib recipe (my mom's old fave), I decided to start experimenting with different tactics to cook a roast. This is what I ended up with...the pan juices alone are worth giving it a try!!...and the roast isn't too shabby either! Serve with garlic mashed potatoes and steamed green beans with slivered almonds.
Provided by Brian Slowleigh
Categories Main Dish Recipes Roast Recipes
Time 4h35m
Yield 8
Number Of Ingredients 13
Steps:
- To make marinade, mix the onion soup, 4 minced cloves of garlic, soy sauce, maple syrup, Worcestershire sauce, bacon drippings, mustard powder, and hot sauce together in a bowl; stir in the amber beer. Cut small slits into the prime rib roast and push slivers of garlic into the slits until slivers are not visible. Place the roast into a large resealable plastic bag, pour in the marinade, and refrigerate for 1 hour. Remove from refrigerator and allow roast to marinate in the bag at room temperature for an additional hour.
- Preheat oven to 400 degrees F (200 degrees C). Place a rack into a roasting pan.
- Remove roast from the marinade and place onto the rack in the roasting pan. Pour the marinade all over the roast, and allow to drip into the pan. Rub the olive oil thoroughly over the roast, season with salt and black pepper, and place a large sheet of aluminum foil over the meat. Seal the aluminum foil to the edges of the roasting pan.
- Bake the roast for 1 hour. Remove the aluminum foil, and baste the meat with the pan juices. Return the uncovered pan to the oven and continue roasting until the meat is browned and an instant-read meat thermometer inserted into the thickest part, not touching bone, reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare, about 1 more hour.
- Remove the roast from the oven, cover with a tent of aluminum foil, and allow to rest for 20 to 30 minutes before carving. As the meat rests, temperature will rise about 10 degrees to 140 to 145 degrees F (60 to 65 degrees C).
Nutrition Facts : Calories 603.1 calories, Carbohydrate 8.2 g, Cholesterol 106.3 mg, Fat 49.3 g, Fiber 0.4 g, Protein 28.2 g, SaturatedFat 18.3 g, Sodium 741.5 mg, Sugar 3.4 g
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Tevon Perry
[email protected]I've tried this recipe a few times now, and it always turns out perfectly. The prime rib is always cooked to perfection, and the garlic butter adds a delicious flavor. This is my go-to recipe for special occasions, and it's always a hit with my guest
Reeve Julius
[email protected]As a prime rib connoisseur, I can confidently say that this recipe produces the most succulent, tender, and flavorful prime rib I have ever tasted. The garlic and herbs create a perfect balance of flavors, and the cooking method ensures that the meat
Ahmed Ahuzaam
[email protected]This recipe is a flavor explosion! The garlic and herbs create a tantalizing aroma that fills the kitchen as the prime rib cooks. The meat itself is cooked to perfection, with a crispy crust and a tender, juicy interior. I highly recommend this recip
Micheal Graves
[email protected]This recipe was a breeze to make. I was able to prep and cook the prime rib in under two hours, which made it a great option for a busy weeknight dinner. The end result was a delicious, juicy prime rib that my whole family enjoyed.
Lorddon Productions
[email protected]This recipe is a keeper! I've tried many prime rib recipes over the years, but this one is by far the best. The meat was tender and juicy, and the garlic butter added a delicious flavor. My family loved it, and I'll definitely be making it again.
Rahin Miya
[email protected]I made this recipe for my family's Sunday supper, and it was a huge success. Everyone raved about the prime rib, saying it was the best they had ever had. The garlic and herbs gave the meat a wonderful flavor, and the cooking method ensured that it w
Bobbi Brothers
[email protected]This recipe is a game-changer! I've always been a fan of prime rib, but this one takes it to a whole new level. The garlic and herbs infuse the meat with so much flavor, and the cooking method results in a tender, succulent prime rib that is cooked t
Mdalifahamed Ahamed
[email protected]As a culinary student, I'm always looking for new recipes to try, and this one definitely caught my eye. The combination of garlic, herbs, and butter sounded divine, and I was eager to give it a shot. The final dish was everything I had hoped for and
Jena Van wyk
[email protected]I love the simplicity of this recipe. Just a few simple ingredients and you end up with a dish that tastes like it came from a fancy restaurant. I especially appreciate the tip about using a meat thermometer to ensure that the prime rib is cooked to
GAMING GROUP
[email protected]This was my first time making prime rib, and I was a bit intimidated, but this recipe made it so easy. The instructions were clear and concise, and the result was a mouthwatering prime rib that melted in my mouth. I'll definitely be making this again
Nardia t
[email protected]I've tried many prime rib recipes over the years, but this one is definitely my favorite. The garlic and herbs give the meat so much flavor, and the cooking method ensures that it stays tender and juicy. I've made this dish for special occasions and
Shahzaib Afzal
[email protected]This recipe was a total hit! The prime rib came out perfectly cooked, with a juicy interior and a crispy, flavorful crust. The garlic butter was the perfect complement, adding a delicious richness to the meat. My family devoured it in no time. Highly