Ang's Garlic Stinkin' Drunken Prime Rib Roast
October 26, 2011
"You will need some very important ingredients and cooking items to be successful with this recipe. 1) a very good roasting pan with raised rack 2) a good meat thermometer (I like the digital kind) 3) good drinking red wine. Not weeks old...I never did finish this wine...wine. Or the crappy wine you got from the neighbor that you dare not drink..wine. I like a heavy spicy wine that you would have on a cold winter night. 4) A nice piece of prime rib roast. I prefer the boneless kind from Costco ***NOTE: Prep 1-2 days ahead of cooking and serving NOTE: since the beef roast weight is not listed, it is not included in the Nutritional Facts feature"
- Serving Size: 1 (55 g)
- Calories 21.3
- Total Fat - 1.7 g
- Saturated Fat - 0.9 g
- Cholesterol - 7.7 mg
- Sodium - 192.9 mg
- Total Carbohydrate - 0.1 g
- Dietary Fiber - 0 g
- Sugars - 0.1 g
- Protein - 1.4 g
- Calcium - 3.5 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Prep 1-2 days ahead of cooking and serving*** Peel entire head of garlic. Cut large pieces lengthwise. You should have 6-8 cloves of garlic.
Place roast fat side up and make 6-8 slits all over fat side of roast. Wide enough to stuff garlic. Stuff garlic.
Coat entire roast in seasoning - salt and steak spice
Put roast in freezer bag. Pour 4-5 glasses or half bottle of good red wine in bag with roast. Remove as much air as you can to be sure that entire roast is covered with good wine. Place in fridge overnight or up to 2 days.
Remove roast from fridge - but leave in wine bag 1 hour prior to cooking. (Allow meat to come up to room temp) Preheat oven to 325 degrees
Remove roast from wine bag - reserve wine bag for au jus later. place in rack fat side up - not in bottom of pan. Cover with more steak spices and cracked black pepper. No need for salt Set meat thermometer to meat liking - remember to set temprature rarer than you want - example - if you want medium - cook to medium rare. the roast will keep cooking once removed from heat. Place meat thermometer in center of meat (Thickest place) Pour enough Beef broth to coat bottom of pan - this keeps the juices from burning as they drip into the pan.(continue to add as roast cooks)
Cook till meat thermometer registers completed.
Remove beef to a platter to rest - cover with foil.
Remove rack and put roasting pan on burner. Add reserved wine bag juices and bring to boil. scrape bits from bottom of pan. allow to reduce for about 10 mins, add 1 tablespoon of butter, and salt to taste.
Slice beef and add to your favorite winter veg, Enjoy.
Tips & Variations
- 1 very large sealable freezer bag
- A very good roasting pan with raised rack
- A good meat thermometer (I like the digital kind)