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Print this Recipe    Prime Rib 18

PRIME RIB WITH ROASTED GARLIC AND HORSERADISH CRUST

30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream-style horseradish
1/2 teaspoon coarse salt

6-pound well-trimmed boneless beef rib roast

Preheat oven to 350F. Toss garlic cloves and olive oil in small
baking dish; cover. Bake until garlic begins to brown, about 35
minutes. Drain olive oil into processor. Cool 15 minutes. Peel
garlic; place in processor. Add prepared horseradish and coarse
salt. Puree until almost smooth.

Place rak on large rimmed baking sheet. Sprinkle beef with salt
and pepper. Spread thin layer of garlic mixture on underside of
beef. Place beef, garlic mixture side down, onto rack. Spread beef
with remaining garlic mixture. Cover and refrigerate at least 3
hours or up to 1 day.

Position rack in bottom third of oven; preheat to 350F. Uncover
beef. Roast until thermometer inserted into top center registers
125F for rare, about 1 hour 45 minutes. Transfer beef to platter;
let stand 30 minutes. Scrape pan juices into small saucepan.

Slice beef crosswise. Rewarm juices; drizzle over beef. Serve with
beet relish.

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