Prime Rib with Roasted Garlic and Horseradish Cream Sauce Recipe

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  5 lbs Beef Ribeye, Boneless
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  4 tbsp 4 tablespoons coarse sea salt
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  3 tbsp 3 tablespoons freshly cracked black pepper
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  1 tsp Garlic powder
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  1 tsp Mustard powder
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  1 tsp Thyme, Fresh
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  1.1 oz Au Jus Seasoning, Dry Packet
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  2 Garlic(90g)
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  2 tbsp Olive oil

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

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  0.5 cup Cream, Heavy Whipping
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  0.5 cup Sour Cream

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

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  0.3 cup Mayonnaise, Regular
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  3 tbsp Horseradish, Prepared
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  2 tbsp Chives, Fresh
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  0.5 tsp ½ teaspoon sea salt

Instructions

1. 1Remove the 5–6 pound bone-in rib roast from the refrigerator and let it sit at room temperature for 1–2 hours. In a small bowl, combine the coarse sea salt, cracked black pepper, garlic powder, mustard powder, and minced fresh thyme. Pat the roast dry, then rub the spice mixture all over every surface. Let the seasoned roast sit uncovered while you prepare the rest.
2. 2Preheat your oven to 450°F. Trim the tops off both heads of garlic to expose the cloves. Drizzle the exposed cloves with the extra-virgin olive oil, then wrap each head tightly in foil.
3. 3Place the roast bone-side down in a roasting pan. Nestle the foil-wrapped garlic heads alongside the roast. Roast at 450°F for 20 minutes until the exterior is deeply browned.
4. 4Reduce the oven to 325°F. Scatter the Johnny's French Dip Au Jus seasoning packet over the roasting pan drippings and continue roasting for 60–75 minutes, until an instant-read thermometer inserted into the thickest part reads 120–125°F for medium-rare. Remove the roast and garlic from the oven and rest the roast loosely tented with foil for 20–30 minutes; garlic heads are done when the cloves are deeply golden and completely soft when squeezed.
5. 5While the roast rests, make the horseradish cream sauce: whip the chilled heavy whipping cream in a bowl until soft peaks form, then fold in the sour cream, mayonnaise, horseradish sauce, minced chives, and sea salt until smooth. Refrigerate until ready to serve.
6. 6Squeeze the roasted garlic cloves from their skins and set aside. Carve the rested roast along the bones, then slice the meat against the grain into individual portions.
7. 7Divide the sliced prime rib evenly into meal-prep containers. Top each portion with roasted garlic cloves and a spoonful of pan drippings.
8. 8Pack the horseradish cream sauce into separate small containers. Seal all containers and refrigerate for up to 4 days.