- Prep Time
- 15 mins
- 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
Method
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.
Tips
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Nutritional Facts Per Serving
- 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
- Cholesterol:
- 55 mg
- Protein:
- 17 g
- Sodium:
- 380 mg
