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Garlic Prime Rib

Reviewed: Dec. 27, 2012
I made this for Christmas 2012. It was divine. We didn't even bother eating all of the sides I had prepared to go with it. I followed the recipe to a "T" on an 8 lb roast. I did the 20 min at 500 (I warned the family it was going to get smoky but it really didn't) then I lowered the temp to 325 degrees. I doubled the marinade/rub so that I could pour some between where the bones were tied to the meat. Oh my Gawd, it was delicious! My son said, "This is the best meal you've made all year!" LOL, at least I got it in under the wire. For the last 30 min I put two cans of beef broth in because the pan was essentially dry as the roast was holding all the juices (which is what you want!). I used a cheap-o meat thermometer and pulled it at 138 degrees so it was rare/med rare in the center. I tented it for 15-20 min while my Yorkshire pudding was baking. The end pieces were medium and for those who wanted it cooked more, I just put slices down in the juices for a few minutes. Finger-licking good! Today I am using the bones to make beef barley soup, yum!
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