The Perfect Garlic Prime Rib has a wonderfully browned outside and a perfectly medium inside when prepared with a crust of garlic, thyme, and rosemary. Finished with a gremolata, this dish is the ideal centerpiece for any holiday or occasion!
GARLIC PRIME RIB WITH GREMOLATA
As hard as it may seem, preparing Prime Rib is really rather simple! The majority of home chefs are anxious about the possibility of cooking it wrong because it’s often an expensive cut of meat.
In actuality, this prime rib is among the simplest holiday dishes you will prepare. All you actually need is a lot of downtime and a few simple herb concoctions. Garlic, thyme, and rosemary are abundant in the original prime rib seasoning, and they all withstand the lengthy oven cooking period.
The Perfect Garlic Prime Rib should look like this straight out of the oven:
COOKING TEMPERATURES FOR PRIME RIB
Use a meat thermometer to check the interior temperature of your meat to determine when it is cooked to your preferred level of doneness.
- Medium-Rare: (Red center, mostly pink) 135 degrees Fahrenheit
- Medium: (All pink everything) 140 °F.
- Medium-Well: (Pink center, mostly brown) 145°F is the temperature.
STEP-BY-STEP BEEF AU JUS
- Liquid from roasting pan
- 1 tablespoon Worcestershire sauce
- 1 cup red wine
- 2 cups beef broth
- Place your roasting pan over stovetop burners on medium low.
- Whisk in the Worcestershire sauce and red wine.
- Scrape up brown bits from the bottom of pan with a silicone whisk or wooden spoon.
- Reduce slightly for 5-7 minutes then whisk in the beef broth.
- Bring to a simmer and reduce slightly for 5-7 minutes.
Gremolata – Beautiful for Holiday Meals
The fresh tastes of the gremolata, which is drizzled over after the oven has finished cooking, perfectly balance and accentuate the flavor of the prime rib, negating the need for any rich sauces. It has a strong, vibrant taste and is packed with garlic, lemon zest, parsley, and olive oil.
What is contained in a gremolata?
- ½ cup finely chopped fresh parsley;
- 5 minced garlic cloves;
- 1 tablespoon grated lemon zest
You are free to add as many components as you desire. Depending on the crowd, I occasionally add ¼ teaspoon crushed red pepper flakes, 1 teaspoon olive oil, and a small pinch of salt to the original recipe.
The advantage of this gremolata is that, since you’ve already invested in your rib roast, it’s affordable to create, looks gorgeous, and adds a ton of fresh flavor.
What kind of meat for Prime Rib?
There are a few things you should be aware of when you ask your favorite butcher or the meat department to make your prime rib roast:
- Even though it might seem obvious, you want to be sure about this one.
- Requesting a string trussing will assist maintain the exact same shape during the cooking process.
- Inform them that you’d want the biggest deckle you can get. This implies you want the meat cap to be as large as possible, forming a tiny “c” over the middle of the roast and wrapping around the eye of the roast. The deckle is the most delicate and tasty flesh on the entire cow.
- The question about how many “bones” you want on a 7-pound roast—which I had—is simply their method of estimating portion size. Don’t worry if three sounds like a modest amount—three bones is really a very large roast—because you won’t serve this as one person equals one bone (that would be Flinstone’s level of eating).
In summary, let me say this: “Hey, butcher, I’m throwing a fantastic party! I needed a 7-pound roast with the bone in and trussed because I’m cooking the Perfect Prime Rib. We absolutely adore that portion of the steak, so please make sure it has the biggest flesh cap or deckle possible. As Gus Portokalos once said, there you have it!
How to Store Perfect Garlic Prime Rib:
- Serve: The beef can keep for up to two hours at room temperature.
- Store: Keep leftovers in an airtight jar in the refrigerator for up to three days.
- Freeze: Let cool fully, then store in an airtight jar to keep for up to three months.
Tools Used in the Making of this Perfect Garlic Prime Rib:
- A roasting pan of the ideal size with a rack to rest your prime rib on.
- Oven Ready Meat Thermometer: This inexpensive yet useful equipment is ideal to have in your kitchen for big roasts. I’ve owned mine for a long time.
More Recipes You Might Like
Perfect Garlic Prime Rib
- 3 tablespoons garlic minced
- 4 leaves sprigs thyme torn from stem
- 2 leaves sprigs rosemary torn from stem and minced
- 2 tablespoons canola oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 7 pound Boneless Prime Rib Roast
- 1/2 cup fresh parsley minced
- 5 cloves garlic minced
- 1 tablespoon lemon zest grated
- In a small bowl, combine the garlic, black pepper, kosher salt, thyme, and rosemary with the canola oil.
- After giving the prime rib a thorough rub, let it sit for an hour to allow the meat to come to room temperature.
- Preheat the oven to 450°F.
- Arrange the prime rib in a roasting pan, fat cap side up.
- Insert your meat thermometer as far as possible into the side of the roast, being careful not to contact the bones.
- Reduce heat to 325 degrees after cooking at 450 degrees for 20 minutes.
- Depending on the size of your roast and the reading on your meat thermometer (125–130 degrees is the ideal range), cook for a further 90 minutes to 2 hours.
- I baked my almost seven-pound prime rib for an hour and forty minutes, then allowed it to rest for twenty minutes.
- Top with a gremolata and serve.
- In a small bowl, combine the parsley, garlic, and lemon zest; keep aside until the rib roast is ready to be served.