Prime Rib, Shallot Sauce

Prime Rib, Shallot Sauce

Servings: 8 +

1 [2 1/4-pound / 1.25-kg] bone-in prime rib roast
4 teaspoons [20 mL] roasted garlic seasoning paste
1 teaspoon [5 mL] salt
2 teaspoons [10 mL] pepper
8 sprigs fresh thyme

Shallot Sauce

1/2 cup [125 mL] Worcestershire sauce
1/2 cup [125 mL] water
1/3 cup [80 mL] finely diced shallots
1 tablespoon [15 mL] freshly chopped thyme
1 teaspoon [5 mL] roasted garlic seasoning paste



Preheat oven to 375°F [190°C].
Slice beef alonside rib bone to open loin meat wway from bones like a book, almost to the end.
Spread garlic seasoning paste and season with salt and pepper both inside the cut and on the roast.
Tuck thyme sprigs lengthwise inside the cut.
Tie meat and bone together using butcher's twine.
Place meat, bone side down, onto a wire rack set onto a rimmed baking sheet.
Roast for 1 hour onto middle rack of preheated oven.
Lower heat to 350°F [180°C].
Roast for approximately 20 minutes more, until a meat thermometer registers 160°F [71°C] when inserted into the thickest part of roast, away from the bone.
Remove from oven and leave to rest for 10 minutes.
Meanwhile, into a glass jar, well shake together Worcestershire sauce, water, shallot dices, freshly chopped thyme and roasted garlic seasoning paste of shallot sauce.
Remove twine.
Cut off rib bones and thinly slice the meat.
Serve immediately, along with shallot Worcestershire sauce.