Garlic Prime Rib

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Garlic Prime Rib to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Garlic Prime Rib, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place the roast in a roasting pan with the fatty side up

Step 2: Technique & Execution

In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme

Step 3: Technique & Execution

Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour

Step 4: Technique & Execution

Preheat the oven to 500 degrees F (260 degrees C)

Step 5: Technique & Execution

Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes

Step 6: Technique & Execution

The internal temperature of the roast should be at 145 degrees F (53 degrees C) for medium rare