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How To make Rib Roast with Garlic Crust
2 Whole heads garlic
8 lb Three rib beef roast
10 Onions
1 1/2 lb Carrots
1 lb Parsnips
3 tb Chopped parsley
1 t Cracked black pepper
1 t Minced fresh tarragon
Butter or margarine Salt 1/4 c Dry red wine
1 Beef bouillon cube
Remove any loose papery skin from garlic,leaving heads intact.In a large roasting pan,place roast,fat side up,and garlic.Insert a meat thermometer into center of roast,being careful that the point does not touch the bone. Roast beef in a 325 degree oven until thermometer reaches 140 degrees for rare,23 to 25 minutes per pound or until of desired doneness. Meanwhile,cut each onion,lengthwise,in half.Peel carrots and parsnips;cut each lengthwise in half,if large.After roast has roasted 1 hour,remove garlic and cool until easy to handle.After beef has roasted 1 1/2 hours,add onions to drippings in roasting pan,turning to coat with drippings.Roast 45 minutes,turning onions occasionally,until fork tender.While beef and onions are roasting,press soft,cooked garlic from each clove into a bowl.Stir in parsley and black pepper;set aside. In a 12" skillet over high heat,heat 3/4" water and carrots to boiling.Reduce heat to low;cover and simmer about 15 minutes or until tender.Drain;add minced tarragon,1 tablespoon butter and 1/4 teaspoon salt.Keep warm.In a 10" skillet over high heat,cook 3/4" water and parsnips to boiling.Reduce heat to
low;cover and simmer about 15 minutes or until tender.Drain parsnips;remove to plate.In the same skillet over medium heat,cook 2 tablespoons butter and 1/4 teaspoon salt until butter turns golden
brown,stirring.Return parsnips to skillet,turning them to coat with butter.Keep warm. When onions are done,remove to a bowl;keep warm.Evenly,spread garlic paste mixture over beef.Roast about 30 minutes longer or until coating is golden and beef is of desired doneness. When beef is done,place on a warm large platter with carrots,parsnips and onions.Keep warm while preparing red wine au jus gravy.Skim any fat from meat drippings;add red wine,bouillon and 1 1/4 cups water.Over medium heat,heat mixture to boiling,stirring constantly and scraping until brown bits are loosened from bottom of pan.Serve beef roast with red wine au jus.
How To make Rib Roast with Garlic Crust's Videos
How to Cook a Perfect Prime Rib | Chef Jean-Pierre
Hello There Friends, after many requests I am finally going to show you all how to Perfectly cook a Prime Rib! Roast Beef is one of my favorite things to eat even when it's cold, serve it alongside a sauce, in a sandwich, have fun with it, and make it with whatever you want! Truly an amazing piece of meat. Let me know how you did in the comments below.
RECIPE LINK:
In a 250 F/121C degree oven:
Medium-rare: 25 to 30 minutes per pound.
Medium: 30 to 35 minutes per pound.
Medium-well: 35 to 40 minutes per pound.
NO MATTER WHAT THIS CHART TELLS YOU BE SURE TO CHECK AND DOUBLE CHECK YOUR THERMOMETER!!!
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Herb Crusted Prime Rib with @MrMakeItHappen
This Prime Rib will have everyone heading over to your place for the holidays! It’s delicious and so easy! The fresh herbs give this flavorful roast an extra “Level-Up” ????????! Watch the full video to make it for yourself, and remember to Like, Comment, and Subscribe for more! Happy Holidays from Smokin’ and Grillin’! ????❄️
Difficulty Level: 2/5
Ingredients:
1 ea. standing rib roast 4-6 bone
1 Cp. fresh rosemary
1 Cp. fresh oregano
1 Cp. fresh thyme leaves
2 Cp Italian parsley (stems are ok)
12 ea. Cloves Garlic, chopped
4 Tbsp. Branch & Vine Black Garlic Sea Salt
2 Tbsp. Coarse Black Pepper
1 Cp. Branch & Vine Garlic Olive Oil
Let the roast rest at rest temperature for at least 15-30 minutes
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Garlic & Herb Tomahawk Prime Rib
Garlic & Herb Tomahawk Prime Rib
Prime Rib is a classic Holiday meal. In this recipe we will create a garlic & herb crusted smoked prime rib that is fit for a King!
Prime rib doesn't mean it comes from a Prime grade meat. You can make prime rib from a Choice grade cut. In fact, it's more affordable and turns out fantastic.
Whether you choose a Choice or Prime grade cut, there are several different types of roasts to create the perfect prime rib; bone-In, boneless or standing rib roast (bones are removed prior to the cook and re-attached with butcher's twine during the cook process.) Each have their own advantages. In this recipe we will be smoking it as we are focused on the presentation from the frenched tomahawk bones.
Recipe:
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#MeatChurchBBQ #PrimeRib #SmokedPrimeRib
Perfect Prime Rib - Easiest Prime Rib Recipe Ever! - Formally Know as Method X
Learn how to make Perfect Prime Rib Recipe! Visit to get more info, and watch over 500 free video recipes. I hope you enjoy this Perfect Prime Rib Recipe, a great holiday entertaining idea!
Forget the Oven, This is How I Make a Prime Rib Now
Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs. You will be amazed at how delicious this meat's flavor is.
Smoked prime rib is a large boneless, or bone-in ribeye roast smoked at lower temperatures until the desired internal doneness is achieved. There are varying degrees of quality of the ribeye that you can consider when purchasing, such as choice, prime, aged, grass-fed, wagyu, etc. Prices will vary from around $15 to $100 per pound.
Since this is completely coated in seasonings and herbs and slow-cooked, it doesn’t make much sense to buy an overpriced piece of meat, so choice, prime or grass-fed, will work perfectly for this recipe.
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Ingredients for this recipe:
• 1/3 cup olive oil + 3 tablespoons
• 3 tablespoons finely minced fresh thyme
• 3 tablespoons finely minced fresh rosemary
• 3 tablespoons finely minced fresh parsley
• 15 finely grated cloves of garlic
• 8-pound boneless ribeye roast
• 1 ½ tablespoons sea salt
• 1 tablespoon black pepper
Herb-Crusted Prime Rib w/ @BobTrudnak | Prime Rib Recipes | Heath Riles BBQ
If you crave the sophistication of garlic, rosemary, and thyme, I’ve got the perfect recipe for you! My Herb-Crusted Prime Rib is foolproof yet fancier than your everyday BBQ. This main dish will elevate any holiday and make dinner feel extraordinary.
Full Step-By-Step Recipe:
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WHAT HEATH USED:
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Simple Citrus Rub
• Bear and Burton's The W Sauce
• Victorinox 12 Inch Fibrox Pro Slicing Knife
• Thermoworks Chef Alarm
• Royal Oak Charcoal
• Small Sheet Pan
• Weber Kettle Grill
• Charcoal Basket Holders
INGREDIENTS:
• 4.5lb Prime Rib Roast
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Simple Citrus Rub
• Olive Oil
• Bear and Burton's The W Sauce
• Minced Garlic
• Thyme
• Rosemary
• Beef Stock
Herb Slather:
• 1/4 cup Olive Oil
• 1/4 cup The W Sauce
• 2 tbsp Minced Garlic
• 1/2 tspn Thyme
• 1/2 tspn Rosemary
DIRECTIONS:
1. Get your grill up to 350-375º. Make a fire on one side of your grill.
2. Score the fat cap on the prime rib.
3. Season your prime rib with Heath Riles BBQ Beef and Simple Citrus Rubs.
4. Make your herb slather and mix the ingredients above together.
5. Place your prime rib on the opposite side of your grill and cook indirectly.
6. Pour half a box of beef stock into a drip pan.
7. Place a piece of pecan wood over the direct heat.
8. Place a Chef's Alarm in your prime rib and set it to 126º.
9. After one hour, spin your prime rib so it can cook evenly. Let it go for another hour.
10. Once your prime rib is hitting 126º internal, remove it from the grill. It took a little over 2 hours for ours. 2:10 to be exact.
11. Let your prime rib rest 45 minutes before slicing.
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May Rib World Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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