Prime rib with black garlic and rosemary

Prime rib recipe with black garlic and rosemary

This recipe highlights the sophisticated combination of flavors with the black garlic and the pure rosemary, creating a dish with Prime flavor that enhances every bite. The perfect cut of the aromatic beef transforms into a culinary experience with delicate nuances that evoke delicious Iberian flavors.

Preparation time

To organize yourself when cooking this delicious dish, consider the following times:

• Preparation: 5 minutes
• Cooking: 1 hour 30 minutes
• Total: 1 hour 35 minutes
• Servings: 6
• Difficulty: Easy

Ingredients

For the prime rib and its dressing

• Prime rib roast of approximately 5-6 lb
• 8 cloves of garlic, 4 whole and 4 crushed
• Salt to taste
• Black pepper to taste
• 3 tablespoons butter
• 2 tablespoons of finely chopped rosemary leaves
• 2 tablespoons of finely chopped thyme leaves
• 2 tablespoons finely chopped parsley leaves

For the accompanying vegetables

• 4-6 medium potatoes, washed and chopped into pieces
• 2-3 carrots, washed, peeled, and chopped into pieces
• 2 tablespoons of olive oil

If you don't have access to black garlic, you can use traditional crushed garlic, although you will lose that sweet and umami touch that characterizes this ingredient. The pure rosemary fresh can be replaced with dried rosemary, but the aroma will be less intense.

Utensils we will use

• Pot or pan for cooking
• Baking tray
• Sharp knife and cutting board
• Spoon or spatula
• Meat thermometer (optional, but recommended for the perfect cut)
• Small bowl for mixing butter and herbs

Preparation

1. Prepare the meat

1. Room temperature: Take the prime rib from the refrigerator at least 2 hours before. This is key for the meat to cook evenly, preventing it from being raw in the center.
2. Preheat oven: Turn on the oven to 450°F (230°C) to achieve an initial golden crust that seals in the juices.
3. Season with salt and pepper: Apply salt and black pepper to taste over the entire surface of the meat.
4. Insert garlic: With a small knife, make four shallow cuts on the top of the meat and place a whole garlic clove in each one. This adds a penetrating aroma of real garlic during cooking.

2. Prepare the herb butter

1. Mix butter and garlic: In a small bowl, mix the 3 tablespoons of butter with the 4 crushed garlic cloves. The butter absorbs that deep, creamy flavor of the black garlic, giving a touch black and rosemary irresistible.
2. Cover the meat: Carefully spread this butter mixture over the entire surface of the meat so that the flavor penetrates when baked.
3. Incorporate herbs: Mix the chopped rosemary, thyme, and parsley and sprinkle them over the meat, pressing gently so they adhere well. These fresh herbs provide an herbaceous aroma that complements the black meat.

3. Prepare the vegetables

1. Place vegetables: Distribute the potatoes and carrots around the prime rib in the baking pan.
2. Add oil: Drizzle 2 tablespoons of olive oil over the vegetables so they caramelize and become crispy when roasted with the meat.

4. Cook and temperature control

1. Bake at high temperature: Place the pan in the oven and bake initially for 45 minutes at 450°F to create the famous and delicious outer crust.
2. Reduce temperature: Lower the oven to 325°F so the meat finishes cooking slowly, approximately 30 more minutes, until it reaches an internal temperature of 125°F for medium-rare. This point maintains the characteristic juiciness and tenderness of prime rib.

5. Rest and serve

1. Rest: Remove the meat from the oven and let it rest covered with aluminum foil for 20 minutes. This step allows the juices to redistribute and the cut to be more tender.
2. Serve: Slice the meat thinly and serve with the roasted vegetables. This way you'll have a complete dish with the perfect balance of Iberian flavors and aromas of garlic and herbs.

To accompany this spectacular dish, I recommend a wild rice salad or also some oven-baked chicken with cider and rosemary glaze to complete an unforgettable gastronomic experience.

Nutritional information

• Calories: 700 kcal
• Proteins: 60 g
• Fats: 48 g
• Carbohydrates: 15 g
• Fiber: 3 g

Approximate values per serving based on the complete recipe and its ingredients.

5 keys to perfect prime rib with black garlic and rosemary

To make this prime rib recipe worthy of a special meal, it is essential to pay attention to some key details that will improve the flavor, texture, and appearance.

1. Meat temperature before baking

Leaving the prime rib at room temperature before putting it in the oven ensures even cooking, preventing the inside from being cold or raw while the outside cooks.

2. Proper use of black garlic

Black garlic provides a sweet, smooth, and complex flavor. Crushing it with butter allows it to distribute the real garlic throughout the meat, enhancing the flavor without becoming invasive.

3. The golden crust

The first high-temperature baking creates a crust that not only adds texture but also seals the juices inside the meat for a juicy and tender result.

4. Internal temperature control

Using a meat thermometer helps achieve the exact doneness (125°F for medium-rare) and prevents the prime rib from being overcooked or dry.

5. Rest before serving

Resting the meat is essential to allow the internal juices to redistribute, maintaining tenderness and achieving the perfect cut when serving.

When is it ideal to enjoy prime rib with black garlic and rosemary?

This dish is reserved for special occasions due to its cost and care in preparation, such as family celebrations, festive dinners, or important meetings. The aroma and flavor of this aromatic beef make it perfect for sharing in winter or on special dates, giving a gourmet touch without complications.

The fusion of garlic and herbs offers an ideal accompaniment that harmonizes with red wines and robust options, making any occasion a memorable experience. For example, you could complement it with a fresh touch thanks to the roasted eggplant with labneh for balances of textures and flavors.

Comparison with similar roasted meat cut recipes

Frequently asked questions about prime rib with black garlic and rosemary

Share your experience with this prime rib recipe

Prepare this delicious prime rib with black garlic and rosemary and tell us how it turned out. Did you try any variations or side dishes? Cooking is for experimenting and sharing. Leave us your comment and share your own tips!

Culinary glossary for prime rib with black garlic and rosemary

• Black garlic: Fermented garlic that gains a sweet flavor and soft texture, less acidic than fresh garlic.
• Rest: Let the meat rest after cooking so the juices redistribute.
• Crust: Golden and crispy layer that forms on the surface of the meat when baked at high temperature.
• Meat thermometer: Instrument that measures internal temperature to control the doneness.
• Fresh herbs: Aromatic plants like rosemary, thyme, and parsley used to season and add aroma.