1. Recipes

How to Make Brian's Garlicky Prime Rib - A Step-by-Step Guide

Welcome to Brian's kitchen! Today, I'm going to show you how to make my famous Garlicky Prime Rib. This recipe has been a staple in my family for generations, and it's always a hit at holiday gatherings and special occasions. The combination of juicy, tender prime rib with a generous amount of garlic and savory herbs creates a mouthwatering dish that will have your guests coming back for seconds.

There's nothing quite like the sight of a perfectly cooked prime rib on the dinner table....

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Ingredients

  • 1 envelope dry onion soup mix
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons maple syrup
  • 1 ½ teaspoons Worcestershire sauce
  • 1 ½ teaspoons bacon drippings
  • 1 tablespoon mustard powder
  • ¼ teaspoon hot sauce
  • 1 cup amber or dark beer
  • 1 (5 pound) prime rib roast
  • 2 cloves garlic, cut into slivers
  • ¼ cup olive oil
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs
  • Additional Time: 2 hrs 20 mins
  • Total Time: 4 hrs 35 mins
  • Servings: 8
  • Yield: 1 prime rib roast

  • To make marinade, mix the onion soup, 4 minced cloves of garlic, soy sauce, maple syrup, Worcestershire sauce, bacon drippings, mustard powder, and hot sauce together in a bowl; stir in the amber beer. Cut small slits into the prime rib roast and push slivers of garlic into the slits until slivers are not visible. Place the roast into a large resealable plastic bag, pour in the marinade, and refrigerate for 1 hour. Remove from refrigerator and allow roast to marinate in the bag at room temperature for an additional hour.
  • Preheat oven to 400 degrees F (200 degrees C). Place a rack into a roasting pan.
  • Remove roast from the marinade and place onto the rack in the roasting pan. Pour the marinade all over the roast, and allow to drip into the pan. Rub the olive oil thoroughly over the roast, season with salt and black pepper, and place a large sheet of aluminum foil over the meat. Seal the aluminum foil to the edges of the roasting pan.
  • Bake the roast for 1 hour. Remove the aluminum foil, and baste the meat with the pan juices. Return the uncovered pan to the oven and continue roasting until the meat is browned and an instant-read meat thermometer inserted into the thickest part, not touching bone, reads 130 to 135 degrees F (54 to 57 degrees C) for medium-rare, about 1 more hour.
  • Remove the roast from the oven, cover with a tent of aluminum foil, and allow to rest for 20 to 30 minutes before carving. As the meat rests, temperature will rise about 10 degrees to 140 to 145 degrees F (60 to 65 degrees C).

    • Nutrition

    603 cal.

    • Total Fat: 49g
    • Saturated Fat: 18g
    • Cholesterol: 106mg
    • Sodium: 742mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 0g
    • Total Sugars: 3g
    • Protein: 28g
    • Vitamin C: 1mg
    • Calcium: 33mg
    • Iron: 3mg
    • Potassium: 421mg

    Categories

    Main recipes
    Beef recipes
    Roast recipes
    Garlic recipes
    Prime rib recipes