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Garlic Infused Prime Rib
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1 12-15 lb. choice or prime bone-in ribeye
1 lb. montreal steak seasoning
32 cloves whole garlic
1.5 gallons beef au jus (use beef base paste to make
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Five days prior to cooking take a knife and make 28-30 slits in the prime rib about 1 inch deep. With the bone side down work your finger in the slit to make room. Insert 1 clove fresh garlic into each slit. Cover all sides of rib with montreal steak seasoning with extra on the end cuts. Cover loosely and refrigerate for 5 days at 32-36 degrees.
The morning (at least 9 hours before) you are serving remove the rib from the fridge and let sit at room temp for 6 hours. This makes the meat more forgiving when roasting to reach the correct internal temp. Three hours before serving put the rib bone side down in a preheated 475 degree F. oven for 15 minutes, remove and turn oven down to 300 degrees F. Return to oven with au jus in pan. Check temperature with an internal electronic thermometer. Take out at 109 degrees for a perfect rare in the center.
Carve off bone or carve with bone for extra presentation.
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Preparation Time: 5 days |
Serves: 12-15 |
| Recipe Origin: United States |
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Submitted by: |
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Jim Hammett
Oklahoma
United States |
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| This recipe has been viewed 5324 times. |
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