Garlic Crusted Roast Rib Recipe
Original recipe from New Seasons Markets:
I’ve since used the basic rub for beef ribs (really good,) beef brisket (good) and on beef roast cooked in a crock pot (good). My suggestion is to let the beef marinate in the rub over night for a much deeper taste.
Garlic Crusted Rib Roast
1 standing rib of roast (or any roast really)
20-30 cloves peeled garlic
2-3 Tbls Kosher Salt
2-3 Tbls freshly cracked black pepper
1 to 2 Tbls Extra Virgin Olive Oil
Preheat Oven to 450F. Put garlic, salt and pepper in food processor or blender on low speed. Process until it’s a chunky paste. Drizzle in olive oil and process more. Place roast fat side up on rack in roasting pan. Pat dry with paper towels Rub Garlic Paste over all surfaces. Bake at 450F for 12-15 minutes per pound or until center reaches 125-130 degrees for medium rare. Remove from heat, cover with foil and let stands for 30-34 minutes before carving. The internal temperature will continue to rise 10-12 degrees. Serve with favorite sauce.
I personally go light on salt and heavy on pepper.
Brandy Peppercorn Cream Sauce
3/4 cup heavy cream
2Tbls lemon juice
3Tbls virgin olive oil
crushed fresh peppercorns
Crack Peppercorns with flat of knife on cutting board. (put peppercorns on board, then place knife over them. Press down until peppercorns crack, thy do not need to be ground, but you want to release the flavor.) Whisk lemon juice olive oil, and brandy together, set aside. In a small sauce pan add butter, heavy cream and peppercorns. Simmer on low heat until it bubbles and all butter is melted. Stir in heavy cream and simmer for 5 minutes-constantly stirring and to keep it from burning. Drizzle across meat. Tuna or beef is recommended.