Sheila's Pepper Crusted Prime Rib With Horseradish Sauce
This main course is as simple to prep as it is show-stopping and, most importantly, it gives you time to enjoy the company of your guests.
Steps
About 1 hour before roasting , remove the prime rib from the refrigerator and let come to room temperature.
Preheat oven to 500 degrees.
Place rib roast , fat side up , on rack in 14x10-inch roasting pan.
Make small slits all over the prime rib and insert a slice of garlic in each slit.
Using a fork , poke holes in roast and then rub roast with worcestershire sauce.
Mix together cracked peppercorns , kosher salt , garlic powder , and thyme and then rub all over roast.
Cut top third off head of garlic , keeping top and bottom intact.
Drizzle oil over cut sides and place garlic top back on bottom.
Wrap tightly in foil.
Place rib roast in oven and immediately turn oven down to 350 degrees.
Place garlic on oven rack next to rib roast.
Remove garlic after about an hour , then remove from oven , unwrap , and let cool.
Roast beef until meat thermometer inserted into thickest part of meat reaches 135 degrees.
Internal temperature of meat will rise to 145 degrees upon standing.
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Ingredients
beef rib roast, garlic cloves, worcestershire sauce, mixed peppercorns, kosher salt, garlic powder, dried thyme, garlic, olive oil, reduced-fat sour cream, heavy cream, prepared horseradish, table salt, pepper, fresh herb