Prep Time: 3 hours | Cook Time: 90 minutes
- 7 lb prime rib roast
- 7 cloves garlic, minced
- 1/4 cup olive oil
- 1/3 cup prepared horseradish
- 2 sprigs fresh rosemary
- Salt and pepper, to taste
Do ahead: Destem the rosemary and mix with garlic, olive oil, and horseradish. If desired, process in a food processor to make smoother. Lay out two large sheets of plastic wrap in a cross. Place the roast on the plastic wrap, then slather on the garlic-horseradish sauce. Wrap tightly and refrigerate at least 3 hours or up to 24 hours.
Before baking, let the roast come to room temperature.
Preheat oven to 450 F. Bake for 15 minutes, then reduce the temperature to 325 F and continue roasting until internal temperature reaches 125 F for rare (about 1 1/4 hour) or 135 F for medium rare. (You don't want to over cook this cut, it'll get tough).
Optional but highly recommended: Make a gravy out of the drippings. Remove the roast from the pan and let rest before cutting it. In the meantime, pour the drippings into a medium saucepan.
Use some red wine or beef stock to deglaze the pan and get the crispy bits. Add those bits to the saucepan with the drippings. Sprinkle in about 2 tbs flour, whisking thoroughly to remove lumps. Add a cup or two of beef stock, then bring to a boil and let reduce for 1 to 2 minutes. Strain into a gravy dish.
That savory roast and drippings practically scream for potatoes. Check out our slow cooker mashed potatoes, herb roasted potatoes and asparagus, or hasselback potatoes and find your perfect dinner companion.