HOW LONG DO GARLIC BULBS LAST RECIPES

Steps:

• Heat the oven to 400 degrees F.
• Prepare three squares of parchment paper or foil large enough to wrap each head of garlic.
• If the garlic has extra layers of papery white skin, peel them away, but leave enough layers so the head of garlic stays together. Cut a 1/4-inch from the top of the cloves so that you can see inside the individual cloves of garlic.
• For each head of garlic, place down a sheet of parchment or foil onto a work bench. Make a small bed of thyme by shaping it into a small ring. Then place a head of garlic, cut-side-up, on top. Drizzle with olive oil and season with some salt and fresh ground black pepper.
• Pull the sides of the parchment paper or foil up and around the garlic so that you make a little parcel. If using parchment, secure with kitchen twine.
• Place packets of garlic onto a baking sheet. Bake until the cloves inside the packet are light brown and soft, 40 to 70 minutes. Check on the garlic every so often to see how it is progressing.

Steps:

• Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
• Preheat oven to 350F. When the oven reaches 350F, place the roast in a roasting pan and put in the oven.
• Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
• Slice thin and serve.