Name: Rosemary Rib Roast
Prep time: 10 min
Total time: 2 h 30 min
Yield: 1
Ingredients: 1 beef prime rib roast (7 to 9 lb), trimmed of fat; 6 cloves garlic, finely chopped; 2 teaspoons salt; 2 teaspoons pepper; 1 teaspoon dried rosemary leaves, crushed; 2 tablespoons olive oil; 1 cup sour cream; 2 tablespoons lemon juice; 2 tablespoons prepared horseradish

Rosemary Rib Roast

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Prep Time:
10 minutes

Total Time:
2 hours 30 minutes

Elevate Thanksgiving with a succulent rosemary beef rib roast topped with zesty horseradish cream.

Ingredients:

1 beef prime rib roast (7 to 9 lb), trimmed of fat
6 cloves garlic, finely chopped
2 teaspoons salt
2 teaspoons pepper
1 teaspoon dried rosemary leaves, crushed
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons prepared horseradish

Instructions:

Lay the beef on a rack in a shallow roasting pan. Combine garlic, salt, pepper, rosemary, and oil in a small bowl; massage the mixture onto the roast. Allow it to sit at room temperature for 30 minutes.
Preheat oven to 450°F. Insert an ovenproof meat thermometer into the thickest part of the beef, avoiding the bone. Roast uncovered on the lower oven rack for 45 minutes. Reduce oven temperature to 350°F and continue roasting for 45 to 50 minutes, or until it reaches your preferred doneness (140°F for medium-rare, 155°F for medium). Loosely cover with foil and let it rest for 15 minutes before serving.
Mix together sour cream, lemon juice, and horseradish in a small bowl. Serve with carved beef.

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