Ingredients
- For the sauce:
- 2 heads garlic, ends cut to expose cloves
- Olive oil, for drizzling
- Salt and pepper
- 1 rib roast (10-12 pounds)
- 3-4 sprigs rosemary, finely chopped
- A few sprigs of marjoram, stripped and finely chopped
- 1 stick butter, softened
- 2 cups sour cream
- 1/2 cup unsweetened apple sauce
- 1/4 cup breadcrumbs
- 1/4 cup minced chives
- 1/4 cup prepared horseradish
- Salt and pepper
Preparation
Step 1
Dress the garlic with oil, salt and pepper and wrap tightly in foil. Roast at 400°F until tender, 40-45 minutes. While the garlic roasts, bring the meat to room temperature.
Reduce the oven temperature to 325°F. Combine the butter with the cooled and pasted roasted garlic, rosemary, marjoram, salt and pepper. Coat the rib roast with the herb butter and stand up in a roasting pan.
Cook the beef in the center of the oven for about 2 hours and 45 minutes, or to an internal temperature of 125°F-130°F (for medium-rare). Remove and let rest, covered with foil and a dish towel, for 1 hour. Carve and serve.
For the sauce, combine all ingredients in bowl and let stand for the breadcrumbs to soften. Adjust the salt and pepper, to taste.