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Garlic Stuffed Prime Rib Roast Beef



This is my specialty recipe; the ultimate Canadian Sunday Supper! Alberta Beef! Garlic Stuffed Prime Rib Roast is succulent and addictive. Absolute bliss!
Cooking Time
15-20 minutes a pound, depending upon roasting method
Servings1/2 pound per person of bone in roast
Course Main
Cuisine Canadian
Prep Time 30 minutes
Total Time 30 minutes
Author Valerie Lugonja

Ingredients

  • Know-your-farmer Prime Rib Roast Beef (preferrably grass fed beef)
  • 1 head know-your-farmer Garlic for every 3-4 pounds beef (I use Oxley Garlic, or a similar quality)
  • 1 generous tablespoon Montreal Steak Spice for every 3-4 pounds beef (Schwartz'sis the original)

Instructions

  1. Peel garlic; slice large cloves into thick wedges or slices or slivers
  2. Embed several slivers of garlic into each end of prime rib; look for openings along fat, insert finger to make opening and push slivers into each opening as far as possible
  3. Insert a knife at intervals along outer roast, insert shards of garlic as deeply as possible (see photo: number of rows is dependent upon size or roast)
  4. Preheat oven to 350 F or 500 F (depending upon method used), setting rack in lower third of oven
  5. Set roast on a parchment covered sheet pan if huge; otherwise, set inside roaster
  6. Rub steak spice on both ends and all around roast

Roasting Method 1

  1. Roast uncovered at 350 F 15 minutes per pound for medium done roast
  2. Rest, tented with foil, for 15 minutes (a half hour, if large) and slice
  3. Pour pan juices over sliced meat, or use them to make a dark roast gravy while resting meat

Roasting Method 2

  1. Roast uncovered at 500F for 30 minutes if 12 pounds or larger and for 15-20 minutes if 10 pounds or smaller; cover and reduce heat to 350F cooking 15 minutes a pound for medium done
  2. Rest, tented with foil, for 15 minutes (a half hour, if large) and slice
  3. Pour pan juices over sliced meat, or use them to make a dark roast gravy while resting meat

Recipe Notes

Yes, it is this easy, and it will be the most succulent, well seasoned roast you have ever eaten.