1. Prepare the roast by cutting or punching holes in the roast. 2. Insert slivers of fresh garlic into the cuts. 3. In a small bowl, mash together the 5 smashed garlic cloves, horseradish, fresh rosemary (discard the stems), salt, pepper and olive oil to make a paste. 4. Preheat oven to 350°F. 5. Spread the paste generously over the entire roast. 6. Place a wire rack in the bottom of a roasting pan. 7. Place the prime rib with bone side down. 8. Pour 1 cup of water into the roasting pan. 9. Cover the pan tightly with aluminum foil. 10. Place pan in preheated 350 F oven and roast for 1 hour. 11. Remove aluminum foil and continue to roast for another 1/2 to 1 hour or until the temperature of the meat (using an insert thermometer) registers 135°F to 140 F for a rare roast. 12. Remove the roast from the pan to a cutting board; cover with aluminum foil and let it rest for 20 minutes before carving. 13. Pour off some of the pan drippings and place pan on stovetop over medium-high heat. 14. Add the red wine and bring to a simmer, scraping the bits on the bottom of the pan. 15. Cook until the wine is reduced by half. 16. In a bowl, whisk together beef broth and flour until smooth, NO LUMPS. 17. Pour mixture into the pan and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes. 18. If gravy is too thin, add more flour and whisk well. 19. Slice the prime rib roast to your desired thickness. 20. Serve prime rib with Scalloped Potatoes, Roasted Onions along with the gravy. 21. For larger roasts, allow 15 minutes per pound, but it is still imporatant to use an insert thermometer. Do not overcook. ---------------------------------------------------------------------------
Nutrition
Ingredients
