herbed Prime rib with roasted garlic purée

Garlic Purée:
Preheat oven to 325*F. Combine Garlic and Extra Virgin Olive Oil in small oven safe dish. Cover dish with foil and place in oven.

Cook for about an hour, or until garlic is golden brown and soft. Allow to cool for about 30 minutes.  Use a fork to smash garlic and make into a paste. Then drain off any excess oil. Set paste aside for use on the prime rib.

Seasoning Blend:
Pick herbs and give them a rough chop. Using a spice grinder, roughly grind black peppercorns. Combine salt, herbs, and pepper in a bowl and mix well.

Prime Rib:
Place roast upside down on a clean work surface. Pull off rib plate and set aside.  Using a small knife, puncture the prime rib 3 inches deep in 4- 5 places.  Push garlic cloves into these punctures. Then take the roasted garlic paste and cover the whole bottom of prime rib.  Flip rib back over on top of the bones/rib plate.  Use Butcher’s Twine to tie together in between each bone, securing the ribs to the main roast. Puncture the top of the prime rib in 4-5 spots and insert garlic cloves again.

Preheat oven to 200*F

Whisk the egg white till it is nice and foamy and makes soft peaks. Brush egg white all over the exterior of prime rib.  This will help the seasoning to stick.  Then apply all of the seasoning to the prime rib.  Pressing in slightly. Place seasoned prime rib into a baking rack or sheet tray.  Roast in oven for about 4 hours, until internal temperature reaches 130*F.  Remove from oven and let rest for 30 minutes, covered with foil.

Separate bones from roast to carve, then carve to your desired thickness. Place back on bones for presentation.  (Pro tip, hold on to that rib meat, it is very tasty!)