Herb Crusted Prime Rib with Garlic Confit Mashed Sauce
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
- Preheat oven to 350°F.
- 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.
- In a mixing bowl, combine all the herb crust ingredients. Mix well. Set aside.
- Pat dry meat with paper towel. Rub both sides of meat with herb crust mixture. Set aside.
- 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.
- 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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