Prime Rib With Roasted Garlic and Horseradish Crust

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
Beet, Red Onion and Horseradish Relish

Directions
Preheat oven to 350°F. 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 350°F. Uncover beef. Roast until thermometer inserted into top center registers 125°F 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. Serve with beet relish.
Makes 8 servings

Beet, Red Onion and Horseradish Relish:

Ingredients
3 (2-1/2-inch-diameter) beets, trimmed
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon coarse salt
1/2 teaspoon pepper
1-1/2 cups chopped red onion
1/3 cup prepared white cream-style horseradish

Directions
Start preparing this at least a day ahead.

Preheat oven to 350 degrees F. Wrap beets in double thickness of foil. Roast beets on oven rack until tender, about 1 hour 45 minutes. Unwrap beets and cool.