Classic prime rib
Extra virgin olive oil
¾ cup(s), or canola oil
7 medium clove(s)
Uncooked lean trimmed beef rib whole (prime rib) bone in
- In a small bowl, combine garlic powder, paprika, salt, pepper, flour, and oil.
- Note the weight of the roast before removing the wrapping, as you will need this information to know how long to cook the meat (20 minutes per pound). Thinly slice six or seven large garlic cloves. With a small, sharp knife, make small slits all over the surface of the meat, and stuff them with garlic slices. Rub the spice and oil mixture all over the roast, including under any string and on the bones.
- Wrap the meat securely in plastic wrap, place it in a bag or on a tray (to catch any stray juices), and refrigerate at least 4 hours, or up to 24 hours.
- Preheat oven to 425°F. Thirty minutes before you are ready to roast the meat, remove it from the refrigerator, unwrap it, and place it in a roasting pan. Roast for 20 minutes, then lower heat to 350°F and continue cooking for 2 hours and 20 minutes more for medium rare (based on 20 minutes per pound for an 8 lb prime rib). Cut into 24 slices.