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Recipe Summary

Thick-Crusted Garlic Beef Prime Rib
Difficulty: Easy
Preparation: 10 min
Cooking: 3 hr
Makes: 8 to 10 servings
Best Suited for: Dinner Party,

Nutritional Information

Per Serving ((18 Canada Food Guide servings): 218 Calories, 26 g Protein, 10 g Fat, 3 g Carbohydrates, Good source iron (21% DV) and excellent source zinc (73% DV), source vitamin D (10% DV), low sodium (8%DV))

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Thick-Crusted Garlic Beef Prime Rib

Thick-Crusted Garlic Beef Prime Rib

Buy a Restaurant-style Prime Rib: ask for a loin end, "cap off" prime rib gives the best results! “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” —Reader Comment
7 lb (3.15 kg)Prime Rib Premium Beef Oven Roast
8cloves garlic, cut into thin slivers
2 tbsp (30 mL)Worcestershire sauce
Salt and Pepper
½ cup (125 mL)coarsely chopped fresh parsley
¼ cup (50 mL)Dijon mustard
2 tbsp (30 mL)EACH herbes de Provence or dried thyme and vegetable oil
Shallot Gravy (recipe follows)
  1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. Combine parsley, mustard, herbes de Provence and oil in bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast.
  2. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 145°F(63°C) for medium-rare doneness, about 2-3/4 to 3-1/4 hours.
  3. Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Drain off all but 2 tbsp (30 mL) drippings from roasting pan and make Shallot Gravy.
  • Shallot Gravy: Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved herb rub. Cook, stirring until shallots soften. Stir in 2 cups (500 mL) beef broth and 3 tbsp (45 mL) Worcestershire sauce; simmer, stirring up any browned bits from bottom of pan. Combine 1 to 2 tbsp (15 to 30 mL) cornstarch with equal amounts cold water, making smooth mixture. Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes. Strain.
  • Cook's Notes: To maximize tenderness, even in less than premium beef cuts, carve your roast into thin slices across the grain.


Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

Strip Loin Roast Beef with Rosemary Wild Mushroom Sauce

Oven Roast Beef is great for entertaining because it needs little preparation and has delicious results. The grainy mustard adds both texture and flavour to the outer crust of this roast recipe. Cook times are guidelines only - because of its shape, Strip Loin Roast cooks faster than most roasts. Use a thermometer to judge doneness. "I loved the results of the high heat to begin. Couldn’t believe how quickly it cooked – in fact, it was much quicker than I had anticipated. The roast got a delicious crust around it which was really yummy.” —Reader Comment


Roast Beef with Roasted Ratatouille

Roast Beef with Roasted Ratatouille

This recipe takes advantage of roasting both the vegetables and the beef at the same time. Plus with leftovers, try making a quick salad or sandwich like the Mediterranean Wraps. “What we all liked about the end product was the evenness of the medium doneness – throughout like a hotel roast. The roast was very moist and flavourful – not at all dry Outside Round!” —Reader Comment


Garlic Studded Roast Beef

Garlic Studded Roast Beef

In this recipe, slivers of garlic infuse the beef with rich, garlicky flavour. “Roast was nicely browned and extremely tender and flavourful. Nice pink colour throughout. All in all, an extremely successful test with great results.” —Reader Comment


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