Christmas Prime Rib

By scottsdalejulie

Ingredients

• 2 2 sticks 2 sticks unsalted butter, softened
• 1 1 head 1 head of garlic, cloves coarsely chopped
• 1 1 cup 1 cup prepared horseradish
• 1/4 1/4 cup 2 plus 2 tablespoons chopped thyme
• 3 3 tablespoons 3 tablespoons chopped rosemary
• 3 3 tablespoons 3 tablespoons chopped sage
• 16-pound 16-pound One 16-pound rib roast of beef
• Salt and freshly ground pepper
• to 325°. to to 325°. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
• 3 AHEAD The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using. NOTES If making Pat's Popovers, reserve 3 tablespoons of the beef fat from the roasting pan.

Preparation

Step 1

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