Quick Fix

Rosemary Prime Rib Roast

Prep Time: 10 Minutes Start to Finish: 2 Hours 30 Minutes 8 servings

• 1 beef prime rib roast (7 to 9 lb), trimmed of fat
• 6 cloves garlic, finely chopped
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 teaspoon dried rosemary leaves, crushed
• 2 tablespoons olive oil
• 1 cup sour cream
• 2 tablespoons lemon juice
• 2 tablespoons prepared horseradish

1 Place beef on rack in shallow roasting pan. In small bowl, mix garlic, salt, pepper, rosemary and oil; rub mixture over beef. Let stand at room temperature 30 minutes.

2 Place pan on lowest oven rack. Heat oven to 450°F. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not touch bone. Roast uncovered 45 minutes. Reduce oven temperature to 350°F; roast 45 to 50 minutes longer or until desired doneness (140°F for medium-rare, 155°F for medium). Cover loosely with foil; let stand 15 minutes.

3 In small bowl, mix sour cream, lemon juice and horseradish. Carve beef; serve with horseradish sauce.

1 Serving: Calories 630; Total Fat 27g (Saturated Fat 11g, Trans Fat 0g); Cholesterol 0mg; Sodium 730mg; Total Carbohydrate 3g (Dietary Fiber 0g); Protein 91g Exchanges: 13 Very Lean Meat, 1½ Fat Carbohydrate Choices: 0

Festive Touch The specialness of prime rib calls for equally special side dishes! Try Bacon-Thyme Duchess Potatoes (see recipe) and Holiday Romaine Salad (see recipe).

Kitchen Secrets How do you accommodate guests with a range of preferences for doneness? Poll your guests, roasting the prime rib until the center is cooked to the preference for the least-done beef (such as rare or medium-rare). Serve the ends of the roast to those who like their beef the most done and the next slices (working in toward the center of the roast) to those who like their roast a little less done. Save the center for those who like their beef the least done.