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Nutrition Facts
Serving Size 100 g
(Approx. 6 Servings)
Amount Per Serving
Calories 430 Calories From Fat 310
% Daily Value*
Total Fat 34 g 52%
Saturated Fat 13 g 65%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 700 mg 29%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 19 g
Vitamin A 0% Iron 10%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Garlic and Salt Crusted Prime Rib
Prep Time
8 hours
Cook Time
2 hours
Total Time
10 hours
6  People


Recipe makes 6 Servings

1 1/2 cup(s) garlic cloves
2 cup(s) olive oil
1/4 cup(s) kosher salt
2 Tsp cracked black pepper
1 Tbsp fresh thyme, chopped fine
7 Lb bone-in prime rib roast
6 large carrots
6 medium celery stalks
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Preheat oven to 325°F.
In a small sauce pan, add garlic cloves and olive oil. Place over low heat and cook garlic for 45-60 minutes, never letting the oil get higher than a bare simmer (or a few small bubbles breaking every 2-3 seconds). This will keep the olive oil from burning and allow garlic to cook gently. Remove from heat when garlic reaches a light brown color and is soft.
Once garlic is cooked and completely cooled, scoop out with a slotted spoon (reserve olive oil for future use). Place garlic, salt, pepper and thyme into a food processor and pulse until it forms a smooth paste.
Rub roast completely with garlic paste. In a roasting pan, place carrots and celery down, use as a rack, and place seasoned roast on top of vegetables.
Place roast into oven and roast for 2 - 2 1/2 hours or until internal temperature reads 135°F. Remove from oven and allow to rest for at least 20 minutes before carving. Pour pan juices over each slice for extra flavor.


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