Perfect CHRISTMAS Herb Garlic PRIME RIB
5-8 lb. prime rib roast (we left the bones in) ~ room temperature
1 TB chopped fresh rosemary……………….….1 TB dried oregano
about cup extra-virgin olive oil…………………4-6 cloves garlic, sliced and minced
3 TB Kosher or sea salt…………………………..1 TB black pepper
Optional horseradish sauce:
1/2 cup sour cream……………………………….1-1/2 TB creamed horseradish
1/2 tsp. white balsamic or white wine vinegar
1-2 tsp. minced chives (optional)…………....…….Salt and Pepper to taste
(Mix all ingredients together in a small bowl, and set aside while the beef is roasting)
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Line a roasting pan with heavy-duty foil (for easier clean-up) and put a rack inside. Preheat oven to 450 while you prepare the roast.
Put the roast in the roasting pan (bone-side down). Cut about 5-8 shallow slits on top of the roast ~ stick a slice of garlic in each one. In a small bowl, combine the rosemary, oregano, olive oil, and minced garlic. Rub this mixture all over the roast, pressing it into the slits. Then, sprinkle salt and pepper all over the roast, putting an extra thick layer on the fattier top side. Roast (bone side down) for about 15-25 minutes (depends on size of roast).
Turn the oven down to 325 and continue to cook for 60-90 minutes or until center registers 130 degrees for a medium rare center. Let it rest for 10-20 minutes before slicing. Scrape off any excess salt on the fatty side. Slice and serve with the horseradish sauce.