roasted garlic & herb prime rib
1 (6 lb) boneless prime rib roast
5 Clove garlic, coarsely chopped
2 Tablespoon red wine vinegar
1/2 Cup fresh parsley, coarsely chopped
1 Tablespoon fresh rosemary needles
1/2 Cup olive oil or vegetable oil
As Needed Your Favorite Prime Rib Rub
4 Cup beef broth, preferably low sodium, divided
As Needed salt
As Needed pepper
Tie the roast at 2 inch intervals with butcher's twine.
In a blender jar or small food processor, combine the garlic, red wine vinegar, parsley and rosemary. Add a couple tablespoons of the oil and pulse to chop the garlic and herbs. Add the remaining oil in a small stream until the mixture is well blended.
Place roast into a large resealable plastic bag and pour the herb mixture over the roast, coating it on all sides.
Transfer the roast to the fridge and marinate for 2 hours.
Remove the roast from plastic bag and discard the marinade. Liberally season the roast on all sides with Z Grill Prime Rib Rub and let the roast come to room temperature.
Place the roast, fat-side up, in a v-shaped rack in a roasting pan. Pour 4 cups beef broth into the bottom of the pan.
When ready to cook, set Z Grill temperature to 400°F and preheat, lid closed for 15 minutes.
Arrange the pan with the prime rib on the grill grate and roast for 30 minutes.
After 30 minutes, reduce the temperature to 225℉ and continue to cook until the internal temperature of the roast reaches 130℉ for medium-rare, about 2 to 3 hours.
Transfer the roast to a cutting board and let rest, loosely covered with foil, for 20 minutes.
For the Beef Au Jus: Place the roasting pan over medium heat and deglaze with 2 cups beef stock. Using a wooden spoon scrape up all the brown bits from the bottom of the pan.
Strain the jus into a small saucepan discarding the solids and skim off any fat that rises to the top. Taste and simmer over medium heat to reduce if needed (if the jus tastes a little weak, reducing will concentrate the flavor). Taste the jus for seasoning, adding salt and pepper as needed. Rewarm before serving.
Carve the roast into thick slices and serve with the beef au jus. Enjoy!