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Ang's Garlic Stinkin' Drunken Prime Rib Roast

Here's how you make Ang's Garlic Stinkin' Drunken Prime Rib Roast
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  • Servings: 10
  • Prep: 15m
  • Cook: 0m
  • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • 1 boneless prime rib roast (I prefer - but bone in is fine too as much as you like.
  • Red wine (5 good sized glasses of good red wine. I like a spicy heavy red)
  • 1 large garlic head (produces about 6-8 cloves peeled and left whole, if big cut in half)
  • Steak spice (or make your own from peppercorns, garlic powder, bbq spice, etc)
  • Salt, I prefer kosher or sea salt
  • Cracked pepper
  • 1 tablespoon butter
  • 2 cups beef broth
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: Place roast fat side up and make 6-8 slits all over fat side of roast. Wide enough to stuff garlic. Stuff garlic.

  • Step 3: Coat entire roast in seasoning - salt and steak spice

  • Step 4: 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.

  • Step 5: 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

  • Step 6: 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)

  • Step 7: Cook till meat thermometer registers completed.

  • Step 8: Remove beef to a platter to rest - cover with foil.

  • Step 9: 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.

  • Step 10: Slice beef and add to your favorite winter veg, Enjoy.


Tips & Variations

Don't forget the following tips and variations.
  • 1 very large sealable freezer bag
  • A very good roasting pan with raised rack
  • A good meat thermometer (I like the digital kind)

We hope you enjoy this recipe!

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