2 bulbs garlic, cloves peeled
1 tsp. salt optional
6-1/2 lbs. standing prime rib roast, fat trimmed in one strip and reserved
12 bay leaves
2 cups red wine
1 tsp. salt optional
6-1/2 lbs. standing prime rib roast, fat trimmed in one strip and reserved
12 bay leaves
2 cups red wine
method
Preheat oven to 450°F (230°C) gas mark 8.
Purée garlic in a blender or food processor fitted with a steel blade. Add salt to garlic and process to a paste.
Pat garlic paste in an even layer over top and sides of roast.
Place bay leaves evenly over garlic.
Place trimmed strip of fat over garlic and bay leaves. Tie in place with kitchen string.
Sprinkle roast all over with salt and pepper to taste.
Place in a roasting pan and pour red wine in bottom of pan.
Roast 20 minutes.
Reduce heat to 350°F (180°C) fas mark 4
Roast about 18 minutes per 1 lb. for rare or 22 minutes per 1 lb. for medium done. Let stand 5 minutes before carving.
Purée garlic in a blender or food processor fitted with a steel blade. Add salt to garlic and process to a paste.
Pat garlic paste in an even layer over top and sides of roast.
Place bay leaves evenly over garlic.
Place trimmed strip of fat over garlic and bay leaves. Tie in place with kitchen string.
Sprinkle roast all over with salt and pepper to taste.
Place in a roasting pan and pour red wine in bottom of pan.
Roast 20 minutes.
Reduce heat to 350°F (180°C) fas mark 4
Roast about 18 minutes per 1 lb. for rare or 22 minutes per 1 lb. for medium done. Let stand 5 minutes before carving.
serving amount
serves 8
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