|Prime rib roast||2 3/4 Pound , bone|
|Roasted garlic seasoning paste||25 Milliliter , divided (5 Teaspoon Sensations By Compliments)|
|Salt||5 Milliliter (1 Teaspoon)|
|Pepper||10 Milliliter (2 Teaspoon)|
|Fresh thyme sprig||8|
|Thyme leaves||15 Milliliter (1 Tablespoon)|
|Worcestershire sauce||125 Milliliter (1/2 Cup)|
|Water||125 Milliliter (1/2 Cup)|
|Finely diced shallots||75 Milliliter (1/3 Cup)|
Preheat oven to 375°F (190°C). Slice beef alongside rib bones to open loin meat away from bones like a book.
Spread 4 tsp (20 mL) garlic paste and season with salt and pepper both inside the cut and on the roast. Tuck 8 thyme sprigs lengthwise inside cut.
Tie meat and bones together with twine. Place meat, bone side down, on a wire rack set on a rimmed baking sheet. Roast for 1 hour on middle rack of oven, then reduce temperature to 350°F (180°C) and roast for another 1 hour and 20 min. or until a meat thermometer registers 160°F (71°C) when inserted into thickest part of roast, away from the bone.
Meanwhile, prepare Shallot Worcestershire Sauce. In a glass jar, combine Worcestershire sauce, water, shallots, remaining thyme and garlic seasoning paste and shake well. Set aside.
Remove roast from oven and rest, 20 min. Remove twine. Cut off rib bones and thinly slice meat. Serve with Shallot Worcestershire Sauce.
Serving size Complete recipe
Calories 2993Calories from Fat 1264
% Daily Value*
Total Fat 140 g215.4%
Saturated Fat 54 g270%
Trans Fat 0 g
Sodium 3963 mg165.13%
Total Carbohydrates 50 g16.7%
Dietary Fiber 4 g16%
Sugars 12 g
Protein 362 g724%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet