8-10 lbs. Prime rib
2 heads garlic
bunch of rosemary(4 oz.)
bunch of thyme (4 oz.)
2 tbsp. fresh ground pepper
2-3 tbsp. salt
2/3 cup olive oil
Mix all the ingredients in a food processor or blender.
Rub the garlic and herb mixture all over the roast.
Heat oven to 500 degrees.
Place meat on a roasting pan.
Add water to the bottom of the roasting pan,about a 1/4-2/3 from the bottom.
Place the roast in the oven uncovered.
Bake the roast for 15 minutes, then reduce temperature to 325 degrees and bake for 2 hours 15 minutes for medium rare.cook more if you want well done.Every 30 minutes baste the roast with drippings from the roast.Add more water(boiling/hot) if needed to the pan.
When the roast is done,cover it with foil and let sit for 15 minutes before serving.
2 cups drippings from the roast, if not enough drippings add beef stock.
1/2 cup red wine
Place the roasting pan over the stove.(or transfer to sauce pan)
bring to boil.
Add wine and simmer for 5-7 minutes.
6 tbsp. sour cream
2-3 tbsp. prepared horseradish
1 tsp.Worcestershire sauce
1 tsp. lemon juice
salt and pepper to taste
Combine all ingredients.