Garlic Studded Bone-In Prime Rib

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Ingredients

• 1 Prime Rib ; bone in
• 5 Garlic cloves ; halved or quartered
• 1/2 cup Olive oil
• 1/4 cup Rosemary ; fresh
• 1/4 Thyme ; fresh
• 1/2 cup Dijon mustard
• Kosher Salt
• Pepper
• 2 pound Shallots
• 2 pound Carrots
• 2 pound Celery
• 1 bottle Red wine
• 2 quart Beef broth

Details

Servings 8

Preparation

Step 1

Preheat oven to 300 degrees.

with a small knife, cut about 10 slits in the prime rib. Stuff each cut with a piece of garlic.

In a small bowl, combine oil, rosemary, thyme and mustard; rub over the meat. Sprinkle generously with salt and pepper.

Roughly chop vegetables and place in a roasting pan to make a "rack". Place the prime rib, bone side down, on the vegetables and roast in the over for approximately 12-15 minutes per pound, or to an internal temperature of about 115 degrees for medium rare.

Remove the meat from the pan and let rest for 15 to 20 minutes.

Add wine to the roasting pan and cook on the stovetop over medium heat until almost dry. Add beef broth and cook to reduce by about half. Strain sauce, adjust seasoning and serve over well-rested prime rib.