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Prime rib is amazing. But let’s kick it up a notch, shall we? How about a garlic crusted Prime Rib Roast with a Red Wine Reduction Sauce? Sure it sounds fancy, but it’s super easy! I’ll show you how to make this and get that perfectly cooked prime rib for your show-stopping Holiday dinner. For this recipe, I partnered up with ALDI – yes, they are carrying amazing ribeye roasts now! But only for the holidays.
That perfect prime rib roast is much easier than you ever thought. Your family and guests will rave over this. It will literally be the best prime rib you’ve ever had.
It’s difficult to say the words “garlic crusted prime rib” without getting hungry. Seriously, try it. You’re hungry now, right?
Ok – so here’s what makes this recipe amazing. You will get an amazing salty, roasted garlic crust, and the inside will be cooked just perfect. If you’ve made prime rib before, I’m gonna have you make this a different way than you’ve probably made it before. You’re not just gonna just throw it in the oven and cook it for a time based on a table based on the weight of the roast.
The day before you plan to cook this (or even a couple days before), get it out of the package and salt it. Be really liberal with the salt. Salt every side of the roast. Then put it on a plate and place it in the refrigerator completely uncovered. Leave it there overnight.
Sounds weird, but just trust me. The salt will work its way throughout the entire roast as it sits there. And the refrigerator will also dehydrate the meat just a bit. This will concentrate the flavor.
Now we are gonna season it. And yes, a decent amount of garlic will be involved here. Grab a small mixing bowl and pour 1/4 cup olive oil in it.
Add salt, pepper, thyme, and 10 crushed cloves of garlic. Then get your hands messy and mix it all up, and then spread it over the entire roast.
The key to getting this roast to cook perfectly is the temperature. You need to first decide how done you want your roast. I’m a fan of cooking prime rib to somewhere between medium rare and medium. To accomplish this, I will pull the roast out of the oven once the internal temperature has reached about 130 degrees. Then, as it rests it will rise another 5 degrees.
But we want this roast to be cooked very evenly, right? It’s easy to get the middle to be the right color, but what about the edges? How do we get the roast to be that nice shade of pinkish red throughout the whole roast, minimizing that overcooked gray area?
We are gonna roast it really slow at a low temperature. Roast this at 250 degrees, and make sure that the heat is even in your oven. I covered the top of my roast with tin foil so that the top burners would not overcook the top.
Once your internal temperature reads 130 degrees, pull it from the oven. Set the oven to 500 degrees and then get started on the sauce!
Pour wine and broth in a small sauce pan and reduce it by half by boiling. This results in a salty, intense flavor. In another small sauce pan, we are gonna make a roux. This sauce isn’t gonna be a gravy per se, but it’s definitely going to be thicker and definitely tastier than your average ‘aus jus’ (which is wicked boring).
Melt butter over low-medium heat. Add garlic and cook for 1-2 minutes. Add the flour to the butter and whisk until well blended. Add the reduced wine/broth liquid to the butter/flour mixture.
Whisk so that it is blended and a little bit bubbly and thick. Taste and add salt/pepper as needed.
Now is the part where we will get our crust on the roast. Once the oven reaches 500 degrees, place the roast in the oven for 8-10 minutes.
Remove from the oven and let it rest for 10 minutes before carving. Amazing.
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