Easy Rib Roast with Roasted Garlic and Herbs

By joanmarie

Ingredients

• 2 heads garlic, tops cut off to expose the cloves
• EVOO, for drizzling
• Salt and pepper
• 8 tablespoons (1 stick) butter, at room temperature
• Leaves from 4 sprigs fresh rosemary, finely chopped
• Leaves from a few sprigs fresh marjoram, finely chopped
• 2 tablespoons fresh thyme leaves, chopped
• 1 boneless beef rib roast (10 to 12 lbs.), at room
• Mom's Horseradish Sauce
• 2 cups sour cream or creme fraiche
• 1/2 cup unsweetened applesauce, preferably organic
• 1/4 cup fine dry breadcrumbs
• 1/4 cup minced fresh chives
• 1/4 cup prepared horseradish or 3 tbsp. grated peeled fresh horseradish root
• Salt and pepper
• directions
• In a bowl, combine all the ingredients. Let stand until the breadcrumbs soften, about 15 minutes. Adjust the seasonings.

Details

Adapted from everydayrachelray.com

Preparation

Step 1

Position a rack in the center of the oven; preheat to 400 degrees .
Drizzle the garlic with EVOO; season with salt and pepper. Wrap in foil; roast until tender and caramel in color, about 40 minutes. When the garlic is done, reduce the oven temperature to 325 degrees .
When cool enough to handle, squeeze the roasted garlic into a bowl; mash to a paste. Add the butter, rosemary, marjoram and thyme; season. Coat the roast with the herb butter; stand it up in a roasting pan.
Cook the roast until it registers 125 degrees to 130 degrees on an instant-read thermometer (for medium-rare), about 2 3/4 hours. Let the roast rest, covered with foil and a kitchen towel, for 1 hour. Carve and serve with Mom's Horseradish Sauce.