Product Recall:Various Brands of Vegetable Products

Roasted Prime Rib with Garlic & Thyme

Prep time: 15min
Total time: 180min
Serves 8 plus leftovers
prime rib roast (2 3/4 lb/1.25 kg), bone-in
5 tsp
roasted garlic seasoning paste, divided
25 mL
1 tsp
5 mL
2 tsp
10 mL
8 sprigs
fresh thyme, plus 1 tbsp (15 mL) leaves only
butcher’s twine
1/2 cup
Worcestershire Sauce
125 mL
1/2 cup
125 mL
1/3 cup
finely diced shallots
75 mL
2.5 oz/75 g meat with 2 tbsp/30 mL sauce
20 g
saturated fat
8 g
4 g
17 g
55 mg
380 mg


  1. Preheat oven to 375°F (190°C). Slice beef alongside rib bones to open loin meat away from bones like a book.

  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.

  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.

  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.

  5. Remove roast from oven and rest, 20 min. Remove twine. Cut off rib bones and thinly slice meat. Serve with Shallot Worcestershire Sauce.


Substitute 1⁄4 cup (60 mL) Compliments Prepared Horseradish for 1⁄4 cup (60 mL) of the Worcestershire sauce and 2 tbsp (30 mL) chopped fresh chives for the thyme.