Garlic-studded prime rib is made festive when served with Yorkshire pudding.
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1 (4- to 5-pound) rolled beef prime rib roast
6 cloves garlic, each cut lengthwise into thirds
4 medium carrots, cut into 1-inch pieces
2 medium onions, each cut into 8 wedges
12 cup chopped fresh parsley
2 bay leaves
1 cup water
2 teaspoons chopped fresh thyme leaves
1 teaspoon coarsely ground pepper
12 teaspoon salt
*Substitute 1 teaspoon dried thyme leaves.
STEP 1
Heat oven to 450°F.
STEP 2
Place roast in 13x9-inch baking pan. Cut 18 slits with tip of sharp knife through fat and into meat just large enough for garlic. Insert garlic piece into each slit.
STEP 3
Place carrots, onions, parsley and bay leaves around roast; pour water over vegetables.
STEP 4
Stir together thyme, pepper and salt in small bowl; sprinkle mixture over roast. Bake 30 minutes to brown outside of roast.
STEP 5
Reduce oven temperature to 325°F. Bake 60-75 minutes or until meat thermometer reaches 130°F. Let stand 10 minutes or until meat thermometer reaches 140°F.
