Garlic Crusted Prime Rib

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Senior Cook
Jun 16, 2002
Montana, USA
Garlic Crust Prime Rib

Oven Temperature: 325* F
Cooking Time: 16 to 30 minutes per lb.
Servings: 8


(2) 3 to 5 lbs. prime rib roast (This recipe adapts very well for use with chuck eye, rolled cross rib or rump roast)

3/4 cup olive oil
9 cloves garlic, peeled, crushed
3 cup bread crumbs
3/4 cup chopped fresh parsley... or... 1/4 cup dried chopped parsley
2 Tbsp. chopped fresh Basil... or... 2 tsp. dried crushed Basil
2 tsp. salt
1-1/2 tsp. black pepper

I recommend getting your roast coated in the crust and allowing to sit overnight to absorb some of the wonderful flavors. Just remember that the roast must be removed from the refrigerator at least a few hours before you are
planning on roasting it, to warm.

To prepare for crust, wipe down the roast and place on a roasting rack.

Heat your oil in a skillet. Add the garlic. SautÈ 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 on to the roast, coating well. The roast can be sealed tightly and refrigerated at this point.

When ready to put into oven, preheat oven to 450*F. Insert meat thermometer into the thickest portion of the muscle. When the oven has reached 450*F, place the roast in and cook at this temperature for approximately 20 minutes. This will sear the meat, keeping the juices in. Reduce the heat to 325*F and continue cooking until done to your taste. This type of roast does not need to be basted.

About an hour to an hour and a half before the roast is to be complete,you may opt to place in pan with the roast, sliced onions and potatoes. I usually figure about 1/2 to 1 potato and onions each per guest depending on how
large of an appetite they have. The potatoes I usually chunk up in about golf ball size. The potatoes I just peel and slice once in half and place around the roast. I often times cover the vegetables with a piece of aluminum foil covering
just the vegetables at the bottom for about half the cooking, so that they have an opportunity to steam slightly and they don¼t blacken that way. Makes throwing
dinner together fast and easy.)

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 I decribe below. The meat will stay amazingly
hot and juicy for a great period of time.

Roast at 325*F until meat thermometer registers 140*F for rare (16 to 18 min. per lb.), 160*F for medium (20 to 22 min. per lb.) or 170*F for well done (24 to 26 min. 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.

Whew! But its good...

Steve Deane
Chef Luis International

Believe it or not, you can even start at a higher temperature, if your oven can do it, and go even lower AND longer for a roast with more moisture and less "greaying" of the inside.

Some of us really do like to see our roasts still red/reddish, still knowing that the internal temperatures have been attained.

Please give it a try, especially with larger roasts.

I'm drooling more than my dogs over this recipe! Can it also be used with other beef roasts (such as a bottom round)?
I don't see why not. The meat will not be as tender with a different cut, but if you start at a higher temp and then drop it REALLY low the meat should be nice and tender.

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