INGREDIENTS
- 4-5 lbs beef rib roast (4-6 ribs)
- 8 large garlic cloves, peel and cut, divided
- 1/2 tsp black pepper
- 1/2 tsp lemon and black peppercorn salt
- 3 sprigs fresh rosemary, minced
- 6 sprigs fresh thyme, minced
- 1/2 cup olive oil
- 2 tbsp onion powder
- 1 tbsp mushroom seasoning
- 2 tbsp unsalted butter
- 1 tsp minced garlic
DIRECTIONS
- 1.If the roast is in the refrigerator, take it out 1 ½ to 2 hours before preparation, and let it come to room temperature.
- 2.Calculate the cooking time of your roast at 20 minutes per pound. Also include 15 minutes for resting.
- 3.Preheat oven to 450 degrees.
- 4.Prepare the marinade rub. Remove the rosemary and thyme leaves from the stems and finely chop. Peel and finely chop the garlic cloves. Combine the rosemary, thyme, 1 tsp minced garlic, salt, onion powder, mushroom seasoning and olive oil in a bowl. Combine thoroughly with a spoon until it forms a paste. Set aside.
- 5.Using a peeling knife, make ½-inch cuts and insert 6 cut garlic cloves all over the rib roast.
- 6.Rub the marinade mixture on all sides of the roast. Lay a wire baking rack in a deep pan and place the roast on top. Pour ½ cup of water into the pan to prevent drippings from burning.
- 7.Using a small sauce pan, melt butter. Add remaining 1 tbsp fresh minced garlic and cook until golden brown. Brush garlic butter on all sides of roast.
- 8.Put the roast in the oven and cook at 450 degrees for 30 minutes then lower the oven temperature to 350 degrees for the cooking duration. Rotate the pan in the oven about midway through roasting for even browning. If the water has evaporated by the time you turn the pan, feel free to add some more.
- 9.Once the roast has roasted for the calculated cooking time, check the meat temperature. Remove roast from oven and let it rest for 15 minutes before serving.
- 10.Serve prime roast ribs with Au Jus sauce, rice pilaf, horseradish sauce or blue cheese sauce.