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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

  • Preheat oven to 425°. 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 30-35
  • minutes or until softened. Cool 10-15 minutes.
  • Preheat oven to 450°. Squeeze softened garlic into a small bowl;

2 of 2

Roasted Garlic & Herb Prime Rib (continued)

Directions (continued)

  • stir in 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, 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 15 minutes before slicing. Serve with sauce. Yield:
  • 12 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.