Roasted Prime Rib with Garlic & Thyme

  • Prep Time 15 min
  • Total Time 3 h
  • Serves: 8, plus leftovers

Ingredients

  • 1 prime rib roast (2 3/4 lb/1.25 kg), bone-in
  • 5 tsp roasted garlic seasoning paste, divided 25 mL
  • 1 tsp salt 5 mL
  • 2 tsp pepper 10 mL
  • 8 sprigs + 1 tbsp leaves only fresh thyme
  • 1/2 cup Worcestershire sauce 125 mL
  • 1/3 cup finely diced shallots 75 mL

Directions

  • Step 1

    Preheat oven to 375°F (190°C). Slice beef alongside rib bones to open loin meat away from bones like a book.

  • Step 2

    Spread 4 tsp (20 mL) garlic paste and season with salt and pepper both inside the cut and on the roast. Tuck 8 thyme sprigs lengthwise inside cut.

  • Step 3

    Tie meat and bones together with butcher twine. Place meat, bone side down, on a wire rack set on a rimmed baking sheet. Roast for 1 hour on middle rack of oven, then reduce temperature to 350°F (180°C) and roast for another 1 hour and 20 min. or until a meat thermometer registers 160°F (71°C) when inserted into thickest part of roast, away from the bone.

  • Step 4

    Meanwhile, prepare shallot Worcestershire sauce. In a glass jar, combine Worcestershire sauce, shallots, remaining thyme, garlic seasoning paste and 1/2 cup (125 mL) of water and shake well. Set aside.

  • Step 5

    Remove roast from oven and rest, 20 min. Remove twine. Cut off rib bones and thinly slice meat. Serve with shallot Worcestershire sauce.

Tip

Substitute 1⁄4 cup (60 mL) Compliments Prepared Horseradish for 1⁄4 cup (60 mL) of the Worcestershire sauce and 2 tbsp (30 mL) chopped fresh chives for the thyme.

Nutrition Facts

  • Nutrition Description 2.5 oz/75 g meat with 2 tbsp/30 mL sauce
  • Calories 260
  • Fat 20 g
  • Saturated Fat 8 g
  • Carbs 4 g
  • Protein 17 g
  • Cholesterol 55 mg
  • Sodium 380 mg