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 Time30minutes
Total Time30minutes
AuthorValerie Lugonja
Ingredients
Know-your-farmer Prime Rib Roast Beef(preferrably grass fed beef)
1head know-your-farmer Garlic for every 3-4 pounds beef(I use Oxley Garlic, or a similar quality)
1generous tablespoon Montreal Steak Spice for every 3-4 pounds beef(Schwartz'sis the original)
Instructions
Peel garlic; slice large cloves into thick wedges or slices or slivers
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
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)
Preheat oven to 350 F or 500 F (depending upon method used), setting rack in lower third of oven
Set roast on a parchment covered sheet pan if huge; otherwise, set inside roaster
Rub steak spice on both ends and all around roast
Roasting Method 1
Roast uncovered at 350 F 15 minutes per pound for medium done roast
Rest, tented with foil, for 15 minutes (a half hour, if large) and slice
Pour pan juices over sliced meat, or use them to make a dark roast gravy while resting meat
Roasting Method 2
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
Rest, tented with foil, for 15 minutes (a half hour, if large) and slice
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.