Thick Crusted Garlic Beef Prime Rib
7lb Prime Rib Roast from Red Door Ranch
8 cloves garlic, cut into thin slivers
2 tbsp Worcestershire sauce
Salt & Pepper
1/2 cup coarsley chopped parsley
1/4 cup Dijon mustard
2 tbsp dried thyme and vegetable oil
shallot gravy (recipe included)
Directions:
Cut shallow slits all over roast then insert garlic slivers into slits. Rub all over with Worcestershire sauce, salt and pepper. Combine parsley, mustard, thyme and oil in bowl. Set aside 2 tbsp (30 mL) of the mixture for Shallot Gravy, rubbing remainder all over roast.
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 135°F (57°C) for medium-rare to medium, about 2-3/4 to 3-1/4 hours.
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.
Courtesy of Ontario Beefhttps://ontbeef.ca/recipes/thick-crusted-garlic-beef-prime-rib/