Prep time: 15 min. Total time: 3 hours Serves: 8 plus leftovers<br /><br />1 prime rib roast (2 3⁄4 lb/1.25 kg), bone-in<br /><br />5 tsp (25 mL) Sensations by Compliments Roasted Garlic Seasoning Paste, divided<br /><br />1 tsp (5 mL) salt<br /><br />2 tsp (10 mL) pepper<br /><br />8 sprigs fresh Compliments Thyme, plus 1 tbsp (15 mL) leaves only<br /><br /> Butcher’s twine<br /><br />1⁄2 cup (125 mL) Compliments Worcestershire Sauce<br /><br />1⁄2 cup (125 mL) water<br /><br />1⁄3 cup (75 mL) finely diced shallots<br /><br />1. Preheat oven to 375°F (190°C). Slice beef alongside rib bones to open loin meat away from bones like a book. <br /><br />2. Spread 4 tsp (20 mL) garlic paste and season with salt and pepper both inside the cut and on the roast. Tuck 8 thyme sprigs lengthwise inside cut.<br /><br />3. Tie meat and bones together with twine. Place meat, bone side down, on a wire rack set on a rimmed baking sheet. Roast for 1 hour on middle rack of oven, then reduce temperature to 350°F (180°C) and roast for another 1 hour and 20 min. or until a meat thermometer registers 160°F (71°C) when inserted into thickest part of roast, away from the bone. <br /><br />4. Meanwhile, prepare Shallot Worcestershire Sauce. In a glass jar, combine Worcestershire sauce, water, shallots, remaining thyme and garlic seasoning paste and shake well. Set aside.<br /><br />5. Remove roast from oven and rest, 20 min. Remove twine. Cut off rib bones and thinly slice meat. Serve with Shallot Worcestershire Sauce.
