Pressed garlic, salt, pepper, and crushed rosemary make this prime rib roast subtly succulent. To get all the flavor of the chine bone without the extra work of removing it at home, have the butcher remove the bone and tie it back on for you before leaving the store.
6 garlic cloves, pressed
2 teaspoons salt
2 teaspoons pepper
1 teaspoon crushed rosemary
2 tablespoons olive oil
1 (7-pound) 4-rib prime rib roast, chine bone removed
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons horseradish
How to Make It
Combine first 5 ingredients in a small bowl; rub over roast. Let stand at room temperature 30 minutes.
Bake roast at 450° for 45 minutes on lower rack of oven. Reduce temperature to 350°, and bake roast 45 to 50 additional minutes or until a meat thermometer registers 145° (medium-rare) or 160° (medium). Let roast stand 20 minutes.
Combine sour cream, lemon juice, and horseradish; serve with roast.