Tuesday, December 25, 2012

Garlic Studded Prime Rib

 Nothing quite says Christmas like a nice Prime Rib Roast. I do mine up pretty traditional with the exception of studding it with garlic to infuse it with a wonderful garlic flavor.  The slow roasting ensures that the flavor gets down deep into the meet and the clove if you are lucky enough to get it in your slice is deep roasted and sweet, entirely edible in that state.

The studding is easy. With a paring knife make a slit deep enough and wide enough to take a clove of garlic pushed into it.

I start the roast out in a very hot oven to ensure a nice crust on it.  Then I lower the heat to slow roast to succulent deliciousness.  To help the crust develop I roast on a convection roast cycle which besides ensuring even roasting, it also speeds up the cooking time a bit.
Garlic Studded Prime Rib

  • 1 3 rib Prime Rib Roast, approx 6 lbs
  • 6 cloves garlic peeled
  • 2 T Montreal Brand Steak Seasoning

Preheat oven to 450F.

Make 6 slits in top of roast.  Insert garlic clove in each slit.  Rub steak seasoning into the roast, top, bottom and sides.  Place in roasting pan.

Bake in the very hot oven for 15 minutes then reduce heat to 325F.  Roast until the center of roast reaches 135F in center for a good medium rare. (Allow about 12-15 minutes per pound to get to that internal 135F temp).  Pull from oven and tent with foil to let it rest for 15 minutes before carving.

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