Best Prime Rib in Garlic Butter
Best Prime Rib in Garlic Butter
Bone-in Prime Rib Roast
It's a perfect centerpiece for any holiday or family dinner. This recipe is sure to please the picky eaters and impress the in-laws.
6 pound bone-in prime rib roast
'Ace High' Bone-In Prime Rib Roast - LIMITED RESERVE
Seasoning of choice
2 heads garlic, unpeeled and halved horizontally (unpeeled keeps it together)
- 1 tablespoon coarse salt
- 1 teaspoon black pepper
- 5 cloves garlic, minced
- 1/2 cup unsalted butter
- 1 tablespoon cornstarch, (cornflour) -- optional for a thicker sauce.
- 3 cups low sodium beef stock, (or broth)
- 2 cups red wine
Red Wine Jus (optional):
Preheat standard oven to 460˚F (240°C) | fan/convection 430˚F (220°C).
Mix together the butter and garlic and 1/2 tablespoon of salt in a small bowl until combined.
Cooking Prime Rib:
Place garlic halves in a heavy-based pan or cast-iron skillet. Spread 2 tablespoons of garlic butter on the underside of the beef (bone-side). Place the roast, bone-side down, in the pan/skillet on top of the garlic halves. Spread another 2-3 tablespoons of garlic butter on the top and sides. Coat well.
Season to your liking with 'Montana Ranch and Cattle Steak Seasoning'.
Roast for 20-30 minutes or until the roast has nicely browned.
Carefully remove roast from oven. Spread with remaining garlic butter.
Reduce oven temp: standard oven 250°F (120°C) | fan/convection oven 220°F (100°C).
Cover with foil and continue to slow roast for 1 - 1 1/2 hours, basting every 20-30 minutes with the pan juices, until reaching your desired preference. Internal temperature should read 118°F | 48°C for med/rare.
TIP: Start checking internal temperature after 45 minutes of roasting. Continue to keep checking with each baste to ensure it doesn't over cook.)
REST: Once cooked to your liking, allow to rest for 20 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 130°F | 55°C for a perfect medium-rare prime rib.
While resting prep 'Red Wine Jus' (optional):
Place skillet with left over juices and garlic halves on the stove top over high heat. Stir in 2 1/2 cups of the beef stock and all of the wine. Bring to a fast simmer for 10 minutes until liquid has roughly reduced by half.
Reduce to medium heat. Whisk cornstarch (cornflour) into the remaining beef stock. Whisk half of the mixture into the red wine jus. Sauce will begin to thicken. Whisk in remaining cornstarch mixture for a thicker jus.
- Strain jus into a bowl, pressing garlic juices through the strainer, then pour jus into serving jug.
Slice and Serve:
Slice and serve with Red Wine Jus/Sauce.
Enjoy 'The Greatest Meat on Earth'!
Internal Temperature of Cooked Prime Rib will rise while it rests by 5-7°F (or 3-4°C) every 10 to 15 minutes or so. Take out of the oven just before reaching your desired doneness, as below:
- Rare:120°F (49°C). Remove from oven at 115°F (46°C) internal temp.
- Medium Rare:125°F (51.7°C). Remove at 48°C / 118°F internal temp.
- Medium:130°F (55°C). Remove at 123°F (51°F) internal temp.
- Medium Well: 135°F (57°C). Remove at 127°F (53°C) internal temp.
For larger roasts, add 10 minutes extra roasting time for each additional 2 pounds (1 kg). Start checking the internal temperature early, as suggested in the recipe, to be sure. Every oven is different.
Calories 672, Carbs 7 grams, Protein 59 grams, Fat 44 grams, Fiber 1 grams