We realized we breezed over the roasted garlic called for in the standing rib roast recipe. This is a nice ingredient to have on hand for a wide assortment of other recipes, or just spread on French bread! Here’s our method for preparing the roasted garlic during the winter; in summer, we usually slow roast the whole garlic heads on our grill.
When cooled, you can just squeeze the roasted garlic out of the individual cloves like toothpaste! This is quick and easy, but make sure the cloves have cooled or you risk getting burned.
1. Preheat oven to 375 degrees F.
2. Remove as much of the paper from 2 whole heads of garlic as you can without breaking apart the cloves.
3. Place garlic heads in 1/4 cup water in a small baking dish.
4. Drizzle with 1 Tbsp olive oil.
5. Cover with aluminum foil or baking dish cover.
6. Put into oven and baster with olive oil/water mixture after 30 minutes.
7. Bake until garlic is soft and easily pierced with a thin-bladed knife, about 1 hour total cooking time.