Prime Rib with Roasted Garlic and Horseradish Cream Sauce Recipe

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  Beef Ribeye, Boneless(2722g)
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  4 tablespoons coarse sea salt
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  3 tablespoons freshly cracked black pepper
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  Garlic powder(5g)
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  Mustard powder(5g)
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  Thyme, Fresh(5g)
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  Au Jus Seasoning, Dry Packet(31g)
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  Garlic
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Cream, Heavy Whipping(120g)
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  Sour Cream(120g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Mayonnaise, Regular(60g)
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  Horseradish, Prepared(90g)
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  Chives, Fresh(30g)
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  ½ teaspoon sea salt

Instructions

1. 1Make the prime rib. Line a baking dish with paper towels 24 hours before roasting, place the rib roast in the prepared baking dish. Rub the rib roast all over with the salt. Chill in the refrigerator, uncovered, for 24 hours.
2. 2Make the horseradish sauce. In a small bowl, whisk the heavy cream until soft peaks form. Carefully fold in the sour cream, mayonnaise, horseradish sauce, chives and salt. Cover and place in the refrigerator until ready to use. Store refrigerated in an airtight container for up to one week.
3. 3Prepare the rib roast (2 hours before roasting). In a small bowl, combine the pepper, garlic powder, mustard powder, thyme, and ½ of the Au Jus powder. Rub the roast all over with the spice mixture. Rest uncovered until the prime rib roast has come to room temperature, about 2 hours.
4. 4Preheat the oven to 450°F.
5. 5Place the roast, with bones on the bottom, in a roasting pan or large ovenproof skillet. Trim the tops off the garlic heads just enough to expose the cloves. Place each head on a separate piece of aluminum foil. Pour the olive oil over the exposed cloves. Wrap the foil around each head of garlic and place them in the roasting pan with the prime rib roast. Roast for 20 minutes, then reduce the temperature to 325°F and roast until desired doneness is achieved on an instant read thermometer, 60-70 minutes (see Note). Remove the roast and the garlic from the oven and rest for 20 minutes.
6. 6Transfer the roast to a carving board, place the roasting pan on the stove top and bring the dripping to a boil over high heat, add the remaining au jus seasoning powder and 1 cup of water, whisking vigorously until reduced by half, about 6 minutes. Transfer to a serving vessel.
7. 7Using a sharp knife, thinly slice the meat and serve. Serve with horseradish cream, roasted garlic (squeezed from their skins), and au jus sauce alongside.