Best Brians Garlicky Prime Rib Recipes

BEST NO-FAIL PRIME RIB (GARLIC HERB CRUST)

Steps:

• Remove the prime rib from the fridge 2-3 hours before cooking, and allow it to come to room temperature.
• Preheat your oven to 450F/230C. In a small bowl, mix together the butter, garlic, salt, thyme, rosemary, and black pepper.
• After the prime rib has come to room temperature, pat it down with paper towels to make sure it's dry. Then rub the entire outside of the prime rib with the herb butter mixture.
• Place the prime rib in an oven-safe pan or roasting tray with the bones-side down, fat-side up. Place the onion slices in the pan around the meat, if you're making the red wine au jus. If not, you can omit the onions.
• Cook the prime rib in the center of the oven for 20 minutes at 450F. It should get a nice sear on the outside. If not, cook it a few minutes longer. Then reduce the temperature of the oven to 325F and continue cooking until the internal temperature reaches 120F (about an hour and a half), for medium-rare. But go by temperature, not time, as it will depend on the size of your prime rib and your oven.
• Remove the prime rib from the oven and let it rest for 20-30 minutes. You can tent it with aluminum foil to keep it warm. Then, remove the string and bones, and slice it up into thick 1/2" slices.
• After you've removed the fat from the pan, add up to 1/4 cup of drippings back in along with the beef broth and red wine. If you have leftover herbs, you can toss those in as well.
• Simmer this for about 15 minutes, or until the liquid has reduced by half. It's meant to be a thin sauce, but if you'd like to add a little bit of a thickener, you can do that as well. Strain the au jus to remove the onion and any browned bits, then drizzle over the prime rib.

PRIME RIB WITH GARLIC HERB BUTTER RECIPE BY TASTY

Steps:

• Preheat oven to 500°F (260°C).
• Mix together the butter, garlic, herbs, salt, and pepper in a bowl until evenly combined.
• Rub the herb butter all over the rib roast, then place on a roasting tray with a rack.
• Bake for 5 minutes per pound (10 minutes per kilo) of meat, so a 5-pound (2.2 kg) roast would bake for 25 minutes.
• Turn off the heat and let the rib roast sit in the oven for 2 hours, making sure you do not open the oven door or else the residual heat will escape.
• Once the 2 hours are up, remove the roast from the pan and pour the pan drippings into a saucepan over medium heat.
• Add the flour, whisking until there are no lumps, then add the beef stock, stirring and bringing the sauce to a boil.
• Remove from heat and strain the sauce into a gravy dish.
• Carve the prime rib into ¾-inch (20 mm) slices.
• Serve with the mashed potatoes, green beans, and sauce!
• Enjoy!

GARLIC PRIME RIB

Steps:

• Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• Preheat the oven to 500 degrees F (260 degrees C).
• Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
• Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

SMOKED PRIME RIB WITH BROWN BUTTER GARLIC SAUCE

Steps:

• For the prime rib: Heat the charcoal until hot, then carefully arrange on one side of a kettle-style grill, and place the soaked wood chips over the hot coals. Place an aluminum pan filled with some water opposite to the coals to catch any drippings. Place a wire rack on the grill. Cover the grill to allow the smoke to accumulate and preheat to about 225 degrees F.
• In a small bowl, add the granulated garlic, black pepper, salt, mustard powder, paprika and cayenne, and mix well. Rub the spice mixture all over the prime rib, then set aside. Combine the oregano, rosemary and thyme and tie together with butcher's twine. In a large cast-iron pan set over medium-high heat, add the oil. Rub the oil all over the pan using the herb bundle, then set aside. Place the prime rib fat-side down in the pan and sear until browned, 7 to 8 minutes. Flip over and sear the other side until browned, 4 to 5 minutes. Turn on its end and sear for 2 minutes.
• Place the prime rib on the grill over the aluminum pan, with the thick end facing the coals. Place the lid on the grill. Smoke the prime rib until the internal temperature reaches 130 degrees F for medium-rare, 2 hours 30 minutes to 3 hours.
• Remove the prime rib to a baking sheet and set aside to rest.
• For the sauce: In a medium saute pan set over medium-high heat, add the garlic, parsley, black pepper, rosemary, thyme, salt, shallots and butter. Cook, stirring continuously, until the butter foams and the garlic turns a light golden color, 5 to 6 minutes. Add the broth, Worcestershire and demi-glace. Stir to combine, and cook until the sauce reduces by one-third, remove from the heat and set aside.
• If the chine bone has been removed, slice the prime rib into generous 1-bone portions. Otherwise, slice off the bone and cut into generous portions, and then place on a platter. Spoon the sauce over the top, and serve.