Using pure roasted garlic spread in prime rib?

Abter · December 21

It's been a while since I have posted here. Always found folks here are both friendly and DEEPLY knowledgeable about all things eggy.

I'm trying to up my Egging game on smoking prime rib for Christmas dinner. My fam has commented (i.e. complained) in previous years about the slivers of raw hard neck garlic I tucked inside slits in the RB. The slivers don't get get cooked much inside rare RB, leaving the slivers "too hot" to eat (according to some)

This year I've already made pure roasted garlic spread (confit?); just garlic "meat" squeezed out of each roasted clove. Only other ingredients were lightly spreading olive oil on the cut-off top of garlic head prior to roasting, and a little salt and paper. I now have a lovely sweet paste of sweet golden brown garlic paste.

MY QUESTION(s); Should I cut the slits into the the RB as I've done before, and push some garlic paste into each slit? Should I do that before dry rubbing a 3ish days before, or after dry rubbing and drying in the fridge? Or should I do something else entirely, such as making a wet-rub with the paste, keeping to on the outside of the RB.

Side comment: My family spent a week on the Kentucky Bourbon Trail this fall. I brought home some used Jim Beam charred double oaked barrel stave. I can't wait to include them in the charcoal when I egg the RB.

Any suggestions are much appreciated.
Wishing everyone both happy holidays and hopefully a better and peaceful 2026.

Botch · December 22

I've no experience with this, but if you bought/cooked a prime rib for your family and got any kind of garlic complaints, I'd rub your prime rib with your other rubs, and mix your roasted garlic with enough extra olive oil to pass around the table separately (but again, that's what I would do).

Otherwise, welcome back

and let us know what you do, and how it goes over.

GrateEggspectations · December 22

Seems simple enough to fix: Replace your family.

😂😂

Ozzie_Isaac · December 22

I think roasted garlic in it would be amazing. Roast garlic and then stuff it in to some slits.

I will say I never stuff in garlic myself. I did a few times but effort wasn’t worth it in end product to me. I prefer to serve with a nice fresh horseradish sauce and only season the standing rib roast with copious amounts of Penzeys English Rib Rub.

It is salt, celery seed, sugar, black pepper, onion, garlic, and arrowroot.

Abter · December 22

GrateEggspectations:
hmmm, decisions, decisions. Roast the garlic ahead of time, or replace my family. What to do, what to do. With Christmas only a few days away, the holiday stress is building.

GrateEggspectations · December 22

Many in my family enjoy the sting of fresh garlic, to an extent that is unpalatable to others. Roasting ahead would most certainly take the edge off. Otherwise, you could try garlic from a different provider. My Christmas tree now gets delivered with a local farm’s garlic offerings, and I was surprised at how different the flavour profile was. A lot less bite, and more of a sweet, round flavour.

MaskedMarvel · December 22

Apologies for the thread cap-

another Costco tip from me.

Bags of garlic bulbs are comparatively cheap from Costco, but it can be difficult to use it all up (unless you’re @caliking).

So. When the BGE is first being shut down, I load it with a pan of bulbs, tops cut off and drizzled with a quality olive oil and fresh ground pepper. By the time that egg gets cool, bang! Roasted garlic.

… that Stuff is addictive…

Using pure roasted garlic spread in prime rib?

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