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Herbed Prime Rib Roast

beef - other

5 pounds prime rib roast
1 clove garlic; slivered
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
1 1/2 teaspoons dried mint
1 teaspoon pepper
----Horseradish Cream Sauce----
3 tablespoons prepared horseradish
1/2 cup light sour cream
1 teaspoon Dijon mustard

With tip of knife, cut slits all over roast; insert garlic slivers. In small bowl, combine oil, oregano, basil, mint and pepper until paste-like. Spread all over top and sides of roast. Place roast, bone side down, on greased rack in roasting pan. Roast in 325°F oven for about 2 hours or until meat thermometer registers 140°F for rare, or until desired doneness. Transfer to cutting board. Tent with foil and let stand for 15 minutes before slicing. Horseradish Cream Sauce: Place horseradish in sieve; gently press out moisture. Combine with light sour cream and Dijon mustard. Makes about 2/3 cup.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 6 servings

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