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1
Prepare the roast by cutting or punching holes in the roast.
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2
Insert slivers of fresh garlic into the cuts.
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3
In a small bowl, mash together the 5 smashed garlic cloves, horseradish, fresh rosemary (discard the stems), salt, pepper and olive oil to make a paste.
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4
Preheat oven to 350F.
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5
Spread the paste generously over the entire roast.
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6
Place a wire rack in the bottom of a roasting pan.
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7
Place the prime rib with bone side down.
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8
Pour 1 cup of water into the roasting pan.
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9
Cover the pan tightly with aluminum foil.
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10
Place pan in preheated 350 F oven and roast for 1 hour.
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11
Remove aluminum foil and continue to roast for another 1/2 to 1 hour or until the temperature of the meat (using an insert thermometer) registers 135F to 140 F for a rare roast.
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12
Remove the roast from the pan to a cutting board; cover with aluminum foil and let it rest for 20 minutes before carving.
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13
Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
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14
Add the red wine and bring to a simmer, scraping the bits on the bottom of the pan.
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15
Cook until the wine is reduced by half.
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16
In a bowl, whisk together beef broth and flour until smooth, NO LUMPS.
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17
Pour mixture into the pan and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
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18
If gravy is too thin, add more flour and whisk well.
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19
Slice the prime rib roast to your desired thickness.
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20
Serve prime rib with Scalloped Potatoes, Roasted Onions along with the gravy.
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21
For larger roasts, allow 15 minutes per pound, but it is still imporatant to use an insert thermometer.
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22
Do not overcook.
