OMG, best recipe I've ever tried. I cut shallow slices in the fat and meat before I put the rub on. I kept in the fridge all morning until an hr prior to cooking. I cooked at 450 as well for the full 30 min. I also put a small amount of beef stock in the bottom of the pan. The roast had taken a extra 30 min to cook, I would differently recommend using a meat theom. I cooked it to 135 degrees and let rest for the last 15 min, the temp. raised to 145. I added more beef stock to the juices and tiny bit of red wine. I did thicken it a little bit and served it with yorkshire puddings on the prime rib. It was perfect, I will be making this recipe again. The flavor of the garlic went completely through the roast. Yum
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