Roasted Garlic & Herb Prime Rib

Name: Roasted Garlic & Herb Prime Rib
Prep time: 60 min
Cook time: 2 h 30 min
Total time: 3 h 30 min
Yield: 12 servings.
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 sour cream; 1 tablespoon prepared horseradish; 1-1/2 teaspoons dill weed

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 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; 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 135°; medium, 140°; medium-well, 145°).
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.