Roasted Garlic & Herb Prime Rib Recipe

Roasted Garlic & Herb Prime Rib Recipe photo by Taste of Home

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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

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Roasted Garlic & Herb Prime Rib Recipe

Prep: 1 hour Bake: 2-1/2 hours + standing

Yield: 12 Servings

60 150 210

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

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.
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.
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°).
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.

Nutritional Facts 6 ounces cooked beef with about 1 tablespoon sauce equals 335 calories, 21 g fat (9 g saturated fat), 13 mg cholesterol, 340 mg sodium, 3 g carbohydrate, trace fiber, 32 g protein.

Originally published as Roasted Garlic & Herb Prime Rib in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p12