Here is the recipe for the Tony Chachere's roasted garlic rib roast as seen on Good Day Cenla: 1 Bone In beef rib eye roast, about 6 pounds 8 ounces Tony Chachere's Roasted Garlic Injectable Marinade 4 cloves garlic, pressed 2 sticks butter, melted 1 or 2 tablespoons of Tony Chachere's Bold Seasoning Preheat an oven to 500 degrees F . Inject 1 1/2 oz of marinade into roast for each pound of meat. Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with Tony Chachere's Bold Creole Seasoning. Place roast, fat-side up, in a roasting pan.Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees, and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. For pinkish rare cook to 120 degrees on a thermometer. Take out and let rest until internal temperature is 130 degrees for medium rare. |