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Boneless Garlic and Rosemary Prime Rib
Boneless Garlic and Rosemary Prime Rib

Before you jump to Boneless Garlic and Rosemary Prime Rib recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

For the most part, people have been taught to believe that “comfort” foods are terrible for the body and must be avoided. If your comfort food is candy or junk food this holds true. Other times, however, comfort foods can be completely nourishing and it’s good for you to eat them. There are several foods that actually can boost your moods when you consume them. If you are feeling a little bit down and you’re needing an emotional pick me up, try several of these.

Build a trail mix out of seeds and/or nuts. Your mood can be elevated by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etcetera. This is because seeds and nuts have plenty of magnesium which raises your brain’s serotonin levels. Serotonin is referred to as the “feel good” substance that our body produces and it tells your brain how you should be feeling day in and day out. The higher your serotonin levels, the better you will feel. Not just that, nuts, in particular, are a terrific protein source.

So you see, you don’t need junk food or foods that are not good for you so you can feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to boneless garlic and rosemary prime rib recipe. To cook boneless garlic and rosemary prime rib you only need 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Boneless Garlic and Rosemary Prime Rib:
  1. Provide 5 lb boneless rib-eye roast, left at room temperature for 2 hours before cooking
  2. Get 2 tbsp Olive Oil
  3. Take 1 tbsp Salt
  4. Provide 2 tbsp ground black pepper
  5. You need 8 clove garlic minced
  6. You need 2 tbsp minced fresh rosemary
Instructions to make Boneless Garlic and Rosemary Prime Rib:
  1. Adjust oven rack to center position and heat oven to 250°F.
  2. Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
  3. Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135°F for medium-rare and 140°F for medium, 2 1/2 to 3 hours.
  4. Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any Carve and Serve!

In medium bowl, mix together butter, garlic, thyme, rosemary, black pepper and garlic powder. Smear the mixture over the top (fat side) and sides of the roast. As it turns out, making prime rib is a lot easier than I suspected. This one is coated in a flavorful mixture of Kosher salt, rosemary, oregano, garlic, and pepper. Mix together the butter, garlic, rosemary, thyme, salt and pepper, until smooth.

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