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Roasted Garlic & Herb Prime Rib

Roasted Garlic & Herb Prime Rib
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
12 ServingsPrep: 1 hour Bake: 2-1/2 hours + standing

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,
© Taste of Home 2013

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Roasted Garlic & Herb Prime Rib (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013