Prime Rib with Roasted Garlic-Gouda Sauce

Instructions

Prime Rib:

1. Heat oven to 425°F.
2. Pat roast dry with paper towels. Place roast fat side up on a greased rack in a roasting pan. Combine the rosemary, thyme, salt and pepper in a bowl. Brush roast with 1 tablespoon olive oil. Coat with seasonings. Let stand for 30 minutes. Bake for 18-22 minutes or until browned.
3. Reduce oven temperature to 350°F.
4. Toss vegetables and garlic with remaining olive oil in a large bowl. Spoon vegetable mixture around roast. Bake for 1 to 1 1/2 hours or until a thermometer inserted into meat reads 145°F.
5. Transfer roast to a cutting board; tent with aluminum foil. Let rest for 15 minutes. Remove garlic cloves to a small bowl. Set aside vegetables. Keep warm.

Garlic-Gouda Sauce:

1. Meanwhile, mash garlic with a fork. Bring the cream, beef broth, thyme and garlic to a boil in a large saucepan over medium-high heat, stirring constantly. Reduce heat to low. Simmer, uncovered, for 10-12 minutes or until liquid is reduced to about 1 1/2 cups, stirring frequently.
2. Combine cornstarch and water in a small bowl until smooth; stir into sauce. Bring to a gentle boil. Cook and stir for 2-3 minutes or until thickened.
3. Remove from the heat. Discard thyme. Gradually whisk in gouda until melted. Stir in horseradish as desired. Season with salt and pepper.
4. Cut roast into slices. Serve roast with sauce and reserved vegetables.