Roasted Garlic & Herb Prime Rib

• 1 whole garlic bulb
• 1/4 teaspoon plus 2 tablespoons olive oil, divided
• 3 green onions, finely chopped
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon dill weed
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup dry red wine or beef broth
• 1 bone-in beef rib roast (6 to 8 pounds)
• 2 cups beef broth
• 1 cup sour cream
• 1 tablespoon prepared horseradish
• 1-1/2 teaspoons dill weed

1. Preheat oven to 425u0b0. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Brush with 1/4 teaspoon oil. Wrap garlic bulb in heavy-duty foil. Bake 30-35 minutes or until softened. Cool 10-15 minutes.
2. Preheat oven to 450u0b0. Squeeze softened garlic into a small bowl; stir in onions, herbs, onion powder, salt and pepper. Add wine and remaining oil. Place roast fat side up in a shallow roasting pan. Cut slits into roast; spoon garlic mixture into slits. Rub remaining garlic mixture over roast. Pour beef broth into bottom of pan.
3. Bake, uncovered, 15 minutes. Reduce heat to 325u0b0; bake 2-1/4 to 2-3/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
4. Meanwhile, in a small bowl, combine sauce ingredients. Cover and chill until serving. Remove roast to a serving platter and keep warm; let stand 15 minutes before slicing. Serve with sauce.

garlic, olive oil, green onions, rosemary, thyme, dill weed, onion powder, salt, pepper, red wine, beef broth, sour cream, horseradish, dill weed

Taken from www.tasteofhome.com/recipes/roasted-garlic-herb-prime-rib/ (may not work)