Prime Rib with Whipped Horseradish Cream

This recipe will quickly become a go-to for any family and friend gatherings you have this holiday season.

Prep: 15 minutes plus standing   Roast: 1 hour 15 minutes   Serves: 12

3 shallots, chopped (about ½ cup)

¼ cup Food Club® Pure Olive Oil

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary plus additional for garnish

1 tablespoon chopped fresh thyme plus additional for garnish

1 tablespoon lemon zest

1¾ teaspoons Food Club® Coarse Pure Sea Salt

2¼ teaspoons Food Club® Black Pepper

1 boneless beef ribeye roast (about 3½- to 4-pounds)

1 cup Food Club® Whipping Cream

2 tablespoons prepared horseradish

1. Preheat oven to 450°. In blender, purée shallots, oil, garlic, rosemary, thyme, lemon zest, 1½ teaspoons salt and 2 teaspoons pepper. Makes about 2/3 cup.

• Place beef roast in large roasting pan; brush with shallot mixture and let stand 30 minutes. Roast beef 20 minutes; reduce temperature to 325° and roast 55 minutes or until internal temperature reaches 135°. Transfer beef to cutting board; loosely tent with aluminum foil and let stand 20 minutes (internal temperature will rise to 145° upon standing for medium-rare).
• In large bowl, with mixer on medium speed, beat cream 3 minutes or until soft peaks form; fold in horseradish and remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
• Slice beef against the grain; serve dolloped with horseradish cream garnished with additional rosemary and thyme.