Roasted Garlic & Herb Prime Rib

Name: Roasted Garlic & Herb Prime Rib
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 480 milliliters beef broth; 2 teaspoons dill weed; 1 Tbsp dried rosemary, crushed; 1 teaspoon dried thyme; 1 whole garlic bulb; 3 green onions, finely chopped; 1 Tbsp prepared horseradish; 0 teaspoons olive oil, divided; 1 teaspoon onion powder; 0 teaspoons pepper; 2 kgs bone-in beef rib roast; 1 teaspoons salt; 227 grams cup sour cream

Roasted Garlic & Herb Prime Rib takes about 3 hours and 30 minutes from beginning to end. For $4.96 per serving, you get a main course that serves 12. Watching your figure? This gluten free and primal recipe has 721 calories, 32g of protein, and 64g of fat per serving. It will be a hit at your valentin day event. A mixture of salt, garlic bulb, rosemary, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person found this recipe to be flavorful and satisfying. If you like this recipe, take a look at these similar recipes: Garlic & Herb-Crusted Prime Rib, Herb-Roasted Prime Rib, and Herb-Roasted Prime Rib.

Instructions

Remove papery outer skin from garlic (do not peel or separate cloves).

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Clove

Garlic

Cut top off of garlic bulb.

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Garlic

Brush with 1/4 teaspoon oil. Wrap garlic bulb in heavy-duty foil.

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Garlic

Wrap

Cooking Oil

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Aluminum Foil

Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.

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Oven

Squeeze softened garlic into a small bowl; stir in the onions, herbs, onion powder, salt and pepper.

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Salt And Pepper

Onion Powder

Garlic

Onion

Herbs

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Bowl

Add wine and remaining oil.

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Wine

Cooking Oil

Place roast fat side up in a shallow roasting pan.

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Roasting Pan

Cut slits into roast; spoon garlic mixture into slits. Rub remaining garlic mixture over roast.

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Garlic

Dry Seasoning Rub

Pour beef broth into bottom of pan.

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Beef Broth

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Frying Pan

Bake, uncovered, at 450° for 15 minutes. Reduce heat to 325°; bake 2-1/4 to 2-3/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

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Meat

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Kitchen Thermometer

Oven

Meanwhile, in a small bowl, combine sauce ingredients. Cover and chill until serving.

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Sauce

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Bowl

Remove roast to a serving platter and keep warm; let stand for 15 minutes before slicing.

Serve with sauce.

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Sauce

Equipment

Ingredients

Servings:

480milliliters

beef broth 2teaspoons

dill weed 1Tbsp

dried rosemary, crushed 1teaspoon

dried thyme 1

whole garlic bulb 3

green onions, finely chopped 1Tbsp

prepared horseradish 0teaspoons

olive oil, divided 1teaspoon

onion powder 0teaspoons

pepper 2kgs

bone-in beef rib roast 1teaspoons

salt 227grams

cup sour cream

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Prime Rib can be paired with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. One wine you could try is Williams Selyem Russian River Valley Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 110 dollars.

Williams Selyem Russian River Valley Pinot Noir

Red cherry, strawberry confiture, and faded rose petal aromas seem to sing in the top registers in this alluring offering. Hints of beet root, dried herbs and wood spices offer some bass notes to complete this wonderful orchestral suite. With air, the aromas intensify with notes of Morello cherry. The palate is very dense on entry with a strong streak of minerality through to the finish. The tannins are extremely fine grained and reminiscent of Ceylon tea. The 2015 Russian River Valley Pinot Noir is a classic, and highlights the elegance and power of a truly great growing region.The Pinot Noir for this blend was sourced primarily from our Drake Estate Vineyard, and the Williams Selyem Estate Vineyard.