Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream
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Rosemary-Garlic Prime Rib Roast with Whipped Horseradish Cream

Prep: 15 minutes plus standing
Roast: 1 hour 15 minutes • Serves: 12

3 shallots, chopped (about 1/2 cup)
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary plus additional for garnish
1 tablespoon chopped fresh thyme plus additional for garnish
1 tablespoon lemon zest
1-3/4 teaspoons sea salt
2-1/4 teaspoons ground black pepper
1 boneless beef ribeye roast (about 3 1/2- to 4-pounds)
1 cup heavy whipping cream
2 tablespoons prepared horseradish

1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1 1/2 teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.

2. Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).

3. In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining 1/4 teaspoon each salt and pepper. Makes about 2 cups.

4. Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.

Approximate nutritional values per serving (4 ounces beef, 2-1/2 tablespoons horseradish cream):
306 Calories, 220g Fat, 9g Saturated Fat, 90mg Cholesterol, 387mg Sodium,
2g Carbohydrates, 1g Fiber, 1g Sugars, 0g Added Sugars, 25g Protein