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Prime Rib w/Twice Baked Buttermilk Potatoes

Source of Recipe

nikibone.com


List of Ingredients

30 large garlic cloves, unpeeled
1/4 cup olive oil
1/3 cup prepared white cream style horseradish
1/2 teaspoon coarse salt
1 6 pound well trimmed boneless beef rib roast



Recipe

Preheat oven to 350F. Toss garlic cloves and olive oil in small baking dish; cover. Bake until garlic begins to brown, about 35 minutes. Drain olive oil into processor. Cool 15 minutes. Peel garlic; place in processor. Add prepared horseradish and coarse salt. Puree until almost smooth. Place rak on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours or up to 1 day. Position rack in bottom third of oven; preheat to 350F. Uncover beef. Roast until thermometer inserted into top center registers 125F for rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 30 minutes. Scrape pan juices into small saucepan. Slice beef crosswise. Rewarm juices; drizzle over beef. Makes 8 servings.

Twice Baked Buttermilk Potatoes---

2 large baking potatoes
2 teaspoons reduced fat margarine, melted
1/3 cup buttermilk
1 tablespoon fresh minced chives or 1 teaspoon dried chives
salt and freshly ground pepper to taste
paprika for garnish

Bake or microwave the potatoes until tender but still firm. Let cool; at room temperature, they have less chance of falling apart when you scoop them out, then scoop out the centers, leaving a firm, 1/4 inch thick shell. Mash the potatoes in a small bowl, then stir in the melted margarine, buttermilk, and chives. Season to taste with salt and pepper, then fill the shells. Dust the tops with paprika. Bake at 350F for 15 to 20 minutes, or until well heated through. Serve hot.