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Ingredients

GARLIC CONFIT:
3 pc whole garlic, sliced in half
1 tbsp iodized fine salt
1 tbsp pepper
1 cup MAGNOLIA NUTRI-OIL
HERB CRUST:
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1 tsp all spice powder
1 tsp garlic powder
1 tsp onion powder
1 tsp iodized fine salt
1 tsp pepper
PRIME RIB:
1 kg MONTEREY BEEF PRIME RIB, bone-in
1 tbsp MAGNOLIA GOLD BUTTER
1 tbsp MAGNOLIA NUTRI-OIL

Procedure

  1. Preheat oven to 350°F.
  2. For the garlic confit, arrange garlic in a small oven proof dish. Season with salt and pepper and pour oil. Cover with foil and cook in the oven for 1 hour. Mash garlic and set aside separately from the oil.
  3. In a mixing bowl, combine all the herb crust ingredients. Mix well. Set aside.
  4. Pat dry meat with paper towel. Rub both sides of meat with herb crust mixture. Set aside.
  5. In a medium size pan over high heat, add butter and oil. Brown meat for 2 minutes on each side then roast in the oven for 20 minutes covered with foil. Set aside and rest meat for 5 minutes.
  6. On a white plate, arrange cooked meat. Put mashed garlic on top of meat and pour oil from the garlic confit. Serve with mashed potato or mix vegetable on the side.

  

Makes 5-6 servings.


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