Roasted Garlic & Herb Prime Rib |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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An easy herb rub creates a flavorful crust over an impressive rib roast. The creamy horseradish sauce adds a bit of zest to each tender bite.Michele Solomon, Crestview, Florida Ingredients:
1 whole garlic bulb |
1/4 teaspoon plus 2 tablespoons olive oil, divided |
3 green onions, finely chopped |
1 tablespoon dried rosemary, crushed |
1 teaspoon dried thyme |
1 teaspoon dill weed |
1 teaspoon onion powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup dry red wine or beef broth |
1 bone-in beef rib roast (6 to 8 pounds) |
2 cups beef broth |
sauce: |
1 cup (8 ounces) sour cream |
1 tablespoon prepared horseradish |
1-1/2 teaspoons dill weed |
Directions:
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/4 teaspoon oil. Wrap garlic bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
2. Squeeze softened garlic into a small bowl; stir in the onions, herbs, onion powder, salt and pepper. Add wine and remaining oil. Place roast fat side up in a shallow roasting pan. Cut slits into roast; spoon garlic mixture into slits. Rub remaining garlic mixture over roast. Pour beef broth into bottom of pan.
3. Bake, uncovered, at 450° for 15 minutes. Reduce heat to 325°; bake 2-1/4 to 2-3/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
4. Meanwhile, in a small bowl, combine sauce ingredients. Cover and chill until serving. Remove roast to a serving platter and keep warm; let stand for 15 minutes before slicing. Serve with sauce. Yield: 12 servings.
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