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Ingredients:
1 bone in prime rib beef roast, 3 ribs, about 6 pounds
5 garlic cloves, smashed
1/4 cup grated fresh or prepared horseradish
Leaves from 2 fresh rosemary sprigs
Leaves from 4 fresh thyme sprigs
1/2 cup kosher salt
1/4 cup freshly ground black pepper
1/2 cup extra-virgin olive oil
Directions:
Preheat the oven to 350 degrees F.
Lay the beef in a large roasting pan with the bone side down.
(The ribs act as a natural roasting rack.)
In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper,
and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.
Remove the beef to a carving board and let it rest for 20 minutes before carving.
Note: If roast is bigger than 6 pounds cook 15-20 min. per pound.
Presented by: Barbara Tenney
