My brother tucked into this Herb & Garlic Stuffed Prime Rib Roast and declared it the best that I have ever made.
That takes something, as my brother is renowned in our family as the meat-eater. Even as a kid, he wouldn’t touch fruit or vegetables, my mom would have to hide them in his food. He was THAT kid.
Now however, I can get him to eat some vegetables on his plate for a balanced meal like the good little brother he is – especially when I am feeding him the best prime rib that I have ever tasted.
I’ve partnered with Sterling Silver® Meats to cook up some delicious recipes with their premium beef products and to start I knew that we were going to go with a prime rib just in time for the holidays! Sterling Silver Meats are known for their exceptional quality and because of their superior processes, the quality of Sterling beef grades 2 to 10 percent higher than both U.S. and Canadian average quality grades.
If you are going to spend money on a prime rib roast you should make it the best quality of beef that you can buy.
I decided that I was going to go all the way with this herb and garlic stuffed prime rib roast and as you can tell from the title, yes, I sure did stuff it with garlic cloves. I also covered the roast with butter and herbs. It’s every prime rib recipe you’ve ever seen rolled into one amazing roast recipe!
The garlic flavour was infused into this roast perfectly. You don’t have to eat the garlic cloves that were stuffed in of course, but my fellow Ukrainians might just enjoy them sliced up with the beef!
The prime rib roast itself from Sterling Meats was the best prime rib that I have made so far when it came to marbling and tenderness. I have tried a lot of prime ribs and this one by far cooked up the best.
I cooked mine to medium rare this year – which was perfect. You can see it’s not as rare as I usually cook mine but still juicy and pink! You combine that juicy, tender interior with that crusty flavourful herb bark on the outside and it is simply pure food heaven, you guys!
We need to talk about how the drippings made the best gravy I have ever eaten. My trick? Add a cup of beef broth to the drippings and taste the gravy magic!
Here are the temperature guidelines for roasting prime rib!
Prime Rib Roasting Internal Temperatures
Blue in the middle– 110 degrees – when the middle of the roast still “quivers”
Rare- 120-125 degrees in the middle
Medium-rare– 125- 135 degrees in the middle
Medium – 135- 140 degrees in the middle. You usually don’t want it cooked this much as you lose the tenderness that prime rib is known for.
Medium Well-140- 150
Well-done– 155 +
Now, I have learned a thing or two since I first posted my How To Cook a Prime Rib Roast recipe oh-so many years ago.
First, you can ask your butcher to bone & roll your roast. This means that they will take the meat OFF the bones, then tie it back onto the ribs. Why would you want to do that? It actually helps the meat cook better all around, instead of the part near the rib bones always seeming to be a little behind when it comes to being done. This roast was boned and rolled and besides the fact that Sterling has what I would consider unsurpassed cuts of beef that provide exceptional flavour, tenderness and juiciness, this method helped the roast cook evenly, which will always result in a better prime rib.
Second, I have learned that I like a good medium-rare roast. I cooked this prime rib roast to 120 °F, then tented it for 30 minutes. The end temperature was around 130°F and it was perfect for everyone at the table! The ends were well done for my brother, the middle was medium-rare for those of us that like it rarer.
Third: This makes the best gravy I have ever tasted and I will never make prime rib any other way, ever again.
Fourth : Flaked Sea Salt. The added salt and crunch on the outside of this roast? HEAVEN!
Happy cooking all! Who’s going to give this one a try?
While this post has been generously sponsored by Sterling Meats, all opinions are, as always, my own!
- 1 5-7 rib prime rib roast, boned and rolled
- 1 1/2 cups butter softened
- 3 tablespoons dried rosemary freeze dried works the best
- 3 tablespoons dried thyme freeze dried works the best
- 3 tablespoons flaked sea salt
- 1 1/2 tablespoon black pepper
- 10-14 small to medium sized cloves of garlic peeled ( 2 -3 per rib! I used three, of course!)
- 2 cups drippings
- 1 cup strong beef stock
- 2 tbsp cornstarch
- 1/4 cup cold water
Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
Line a large roasting pan with foil, making sure that you have enough to wrap and cover the roast at the end. Fold the excess foil into little tabs at the sides.
Place the roast in the roaster.
Combine the butter and herbs ( minus the garlic cloves) together in a bowl.
Using a sharp little knife, cut small slits into the roast, approximately two per rib. Take the garlic cloves, slather them in the butter herb mixture and push them into the roast, making sure they are completely stuffed into the beef.
Take the remaining butter and cover the roast completely.
Preheat your oven to 450°F.
Now we want to sear the roast. Place it in the 450 degree oven for 20 minutes.
After 20 minutes, turn down the oven to 325 degree and cook some more. Below are guidelines for roasting a prime rib roast .You want to pull the roast out a minimum of 10 degrees BEFORE you hit these temperatures.
Prime Rib Roasting Internal TemperaturesBlue in the middle– 110 degrees – when the middle of the roast still “quivers”Rare- 120-125 degrees in the middleMedium-rare– 125- 135 degrees in the middle
Medium – 135- 140 degrees in the middle. You don’t want it cooked this much.
Medium Well-140- 150
Well-done– 155 +
Once the roast is out, tent it with foil, and let it sit for a good 30 minutes.The temperature will rise at least another 10 degrees if you cover it in foil. It also lets the juices set and flow back to the meat.
Remove 1 1/2 -2 cups of the dripping and place in a saucepan. Bring to a boil and boil for 2 minutes. Add the beef broth. Whisk the cornstarch and water together, then whisk into the pot. Cook until thickened.
If you need to, it’s time to remove the bones. You want to slice along the curve of the bones and remove the meat. Slice it off, then slice as you would normally slice a roast.
Serve and enjoy!