22 February 2013
Comments: 0
22 February 2013, Comments: 0


The Food:

Garlic Prime Rib

Attention garlic lovers, this is a 25-clove recipe! One day I’ll share the 40-clove roast chicken recipe I love. Anyway, I made this roast beef dinner last Friday when I was recovering from a cold and wanted to include a lot of garlic, so, I actually used MORE garlic than the recipe recommends.

When Mike picked up the roast at Ben’s Meats, the fellow said “Do you want it cut the same as last time?” – so, they are even remembering us at Ben’s – the best place for good meats.

side-dishesSide Dishes
Since I was recovering from a cold, I also wanted to avoid all dairy (it gets me all stuffed up when I am sick), so, I boiled some tri-colour baby potatoes and served with just a little butter.

Normally I would have mashed potatoes with cream cheese and horseradish to go with this super lovely prime rib roast that Mikey got from Ben’s Meats. In fact, when I showed the pic of the roast with garlic and rub to my friend Tara, she made me Tweet this:

recipe-01It took some convincing since that was only my fourth Tweet ever! Although now I plan to Tweet food pics every weekend, but with less racy captions.

The veggie dish is just something I made up with what we had in the house. The best part was making the still-life-like pics of the raw veg before cooking. I love to celebrate and honour the ingredients I use by setting them all out early. The chopping and portioning prep is one of the most fun parts of my Friday afternoon ritual. Anyway, you can use any veg you like – fresh yellow beans are usually one of our favs. Roasted root vegetables like beets, carrots and parsnips would also be really nice.

So, happy garlic snapping! Well not really, the roasted garlic cloves peel so easily.

Garlic Prime Rib
Serves 10
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Prep Time
4 hr
Cook Time
1 hr 30 min
Total Time
5 hr 30 min
Prep Time
4 hr
Cook Time
1 hr 30 min
Total Time
5 hr 30 min
  1. 8 -10 garlic cloves, unpeeled
  2. 3 -4 lbs top sirloin roast
  3. ground black pepper
  1. 3 garlic cloves, mashed
  2. 1 teaspoon dried thyme
  3. 1/2 teaspoon kosher salt
Garlic Paste
  1. 1/2 cup olive oil
  2. 12 garlic cloves, sliced in half
  3. 3 sprigs thyme
  4. 2 bay leaves
  5. 1/2 teaspoon kosher salt
  1. 1 1/2 cups chicken broth
  2. 1 1/2 cups beef broth
  1. Toast the garlic, unpeeled, in a small skillet for 7-8 minutes over
  2. medium-high heat until they become spotty brown. Poke slits with a paring knife on all sides of the roast. Peel garlic and cut each clove into 3-4 slivers, then poke a sliver into each slit in the roast.
  3. Combine mashed garlic, thyme and salt in a small bowl. Rub into all surfaces of the roast. Transfer roast to a plate and refrigerate, uncovered, at least 4 hours.
  4. Combine Garlic Paste ingredients in small saucepan. Place over medium-high heat until it begins to bubble, then reduce to low and cook until garlic softens, about 30 minutes. Remove from heat and allow to cool completely. Strain oil into a small bowl. Remove thyme and bay and discard. Mash garlic cloves along with 1 tbsp of garlic oil, using a fork. Cover and refrigerate until roast is done resting.
  5. Preheat oven to 450°F Place an empty, dark-colored, non-stick roasting pan in the oven to heat as well.
  6. David Modification: I browned the roast in the Dutch oven on the stove top, then increased the cooking time in the oven a little.
  7. Remove roast from refrigerator and remove the rub with paper towels. Rub 2 tbsp garlic oil over surface of roast, then sprinkle with pepper. Place roast in roasting pan, fat side down. Roast 10-15 minutes, turning to brown all sides.
  8. Lower oven to 300°F Turn roast fat-side up, and smear garlic paste over the top. Roast 50-70 minutes, until internal temperature is 120°F. (David Note/Modification: finally a recipe that doesn’t recommend over cooking beef! I didn’t add the paste at first, since I find garlic can burn.
  9. Remove roast to a carving board, tent with foil, and let rest 20 minutes.
  10. Meanwhile, place roasting pan over a burner set to medium heat. Add chicken broth and beef broth. Simmer down until reduced to 2 cups. Drain any accumulated juices from carving board into jus. Pour through a sieve before serving. (David Modification: for leftovers the next day, I added a cornstarch slurry and thickened the jus to a gravy.)
  11. Carve roast and serve with jus.
Adapted from Food.com
Adapted from Food.com
Sherbrooke Liquor http://sherbrookeliquor.com/

The Wine:

Antano Crianza 2009

This Rioja is very reasonably priced (less than $12 at Sherbrooke Liquor). Tara recommended it and when I first tasted it I texted her, “You just made me go wow on an $11 bottle of wine, and I knew it was an $11 bottle of wine.” She is in Vancouver right now at the Playhouse Wine Festival, but when she gets back I’ll ask if she can come up with some tasting notes for this great value wine – she’s better at tasting notes than me.

The Music:

I have hundreds of iTunes playlists and often make a new one for my Friday cooking nights. For this dinner I ended up calling the playlist a simple “I need a new playlist.” It started with some new songs like Ben Howard’s Brit awards performance of his song Only Love, Swedish House Mafia’s Don’t you Worry Child Acoustic Version (although I like the radio edit better) and the Civil Wars cover of Billie Jean (new to me anyway – my daughter introduced me to them and they are great!)

Anyway, (I know, I say anyway a lot) it is a three-hour playlist including lots of old favourites. It ends with a few songs from Meatloaf’s Bat of out Hell, which I have on vinyl. Yes, I am dating myself.


Hi – My name is David Middleton. I work at Sherbrooke Liquor in Edmonton, Alberta and I’m passionate about sharing good food, wine and music. My Friday afternoon ritual is the highlight of my week! Here’s how it goes:
• pick out a cool recipe
• pair with a nice bottle of wine
• mix some new music – I make a lot of playlists in iTunes!
• set out my mise en place and start cookin’
Hope you enjoy!

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