Garlic Prime Rib Roast Recipe

A Prime rib dinner is just amazing. But let’s kick it up a notch, shall we? What about a Garlic Prime Rib Roast Recipe?

How about a garlic crusted Prime Rib Roast with a Red Wine Reduction Sauce? Sure it sounds fancy, but it’s super easy! I’ll show you how to make this and get that perfectly cooked prime rib for your show-stopping Holiday dinner.

For this recipe, I got all of the ingredients at ALDI! Yes, they are carrying amazing ribeye roasts now! 

That perfect prime rib roast is much easier than you ever thought. Your family and guests will rave over this. It will literally be the best prime rib you’ve ever had.

Garlic Prime Rib Roast:

It’s difficult to say the words “garlic crusted prime rib” without getting hungry. Seriously, try it. You’re hungry now, right?

Ok – so here’s what makes this recipe amazing. You will get an amazing salty, roasted garlic crust, and the inside will be cooked just perfectly. If you’ve made prime rib before, I’m gonna have you make this a different way than you’ve probably made it before. You’re not just gonna just throw it in the oven and cook it for a time based on a table based on the weight of the roast.

How to prepare your Prime Rib the Day Before:

The day before you plan to cook this (or even a couple of days before), get it out of the package and salt it. Be really liberal with the salt. Salt every side of the roast. Then put it on a plate and place it in the refrigerator completely uncovered. Leave it there overnight.

Tip 1:

Use Kosher salt. There is something about it. It is SO much better! Trust me!

The salt will work its way throughout the entire roast as it sits there. And the refrigerator will also dehydrate the meat just a bit. This will concentrate the flavor.

I am a big fan of refrigerating salted meat the day before you cook it, it really adds a lot of flavors when you cook it. I talk about this in my Slow Cooker Ribs Recipe.

Tip 2:

Season it liberally. Yes, a decent amount of garlic will be involved here. Grab a small mixing bowl and pour 1/4 cup olive oil into it.

Tip 3:

Add salt & pepper, 1 tsp thyme, and 10 crushed cloves of garlic. Then get your hands messy and mix it all up, and then spread it over the entire roast.

How to Roast a Prime Rib:

The key to getting this roast to cook perfectly is the temperature. You need to first decide how do you want your roast. I’m a fan of cooking prime rib to somewhere between medium-rare and medium.

To accomplish this, I will pull the roast out of the oven once the internal temperature has reached about 130 degrees. Then, as it rests it will rise another 5 degrees.

But we want this roast to be cooked very evenly, right? It’s easy to get the middle to be the right color, but what about the edges? How do we get the roast to be that nice shade of pinkish-red throughout the whole roast, minimizing that overcooked gray area?

We are gonna roast it really slows at a low temperature. Roast this at 250 degrees, and make sure that the heat is even in your oven. I covered the top of my roast with tin foil so that the top burners would not overcook the top.

Once your internal temperature reads 130 degrees, pull it from the oven. Set the oven to 500 degrees and then get started on the sauce!

How to make a red wine aus jus:

Pour wine and broth into a small saucepan and reduce it by half by boiling. This results in a salty, intense flavor. In another small saucepan, we are gonna make a roux. This sauce isn’t gonna be a gravy per se, but it’s definitely going to be thicker and definitely tastier than your average ‘aus jus’ (which is wicked boring).

Melt butter over low-medium heat. Add garlic and cook for 1-2 minutes. Add the flour to the butter and whisk until well blended. Add the reduced wine/broth liquid to the butter/flour mixture.

Whisk so that it is blended and a little bit bubbly and thick. Taste and add salt/pepper as needed.

Now is the part where we will get our crust on the roast. Once the oven reaches 500 degrees, place the roast in the oven for 8-10 minutes.

Remove from the oven and let it rest for 10 minutes before carving. Amazing.

Garlic Spiked Prime Rib Roast with Red Wine Sauce

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Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Servings: 8

Author: Lauren Cobello

Ingredients

• Specially Selected USDA Choice bone-In ribeye roast 6-8 lbs.
• Stonemill iodized salt
• 1/4 cup Carlini olive oil
• 10 cloves of garlic minced or pressed
• 1 tsp Stonemill black pepper
• 1 tsp dried thyme
• 1 Tbsp kosher salt
• 1 cup Chef’s Cupboard beef broth
• 3/4 cup dry red wine Broken Clouds Pinot Noir will work nicely
• 1 Tbsp Countryside Creamery unsalted butter
• 1 Tbsp Baker’s Corner all-purpose flour
• 1 clove garlic minced or pressed
• Stonemill salt and pepper to taste

Instructions

• Liberally salt the rib roast the night before. Place in the refrigerator uncovered.
• The next day, preheat oven to 250 degrees.
• In a small mixing bowl, combine the olive oil, pepper, thyme, 10 cloves of garlic, and 1 Tbsp of salt. Mix well.
• Generously apply to all sides of the roast, especially on the top.
• Place the roast on a rack in a roasting pan, and put it in the oven.
• Roast until the internal temperature reaches 130 degrees (for a medium rare plus).
• Take the roast out of the oven and turn the oven to 500 degrees.
• While the roast is resting, pour wine and broth in a small sauce pan. Boil until it has reduced by about half.
• In another small sauce pan, melt butter over low-medium heat.
• Add the garlic and cook for 1-2 minutes.
• Add the flour to the butter and whisk until well blended.
• Add the reduced wine/broth liquid to the butter/flour mixture.
• Whisk so that it is blended and a little bit bubbly and thick. Taste and add salt/pepper as needed.
• Once the oven reaches 500 degrees, place the roast in the oven for 8-10 minutes.
• Remove from the oven and let it rest for 20 minutes before carving.