1/2 cup (1 stick) plus 2 teaspoons Full Circle Organic unsalted butter, slightly softened
1 cup Garelick Farms heavy cream
1/4 cup soy sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon white pepper
Prepare Rib Roast: In small bowl, mix rosemary, oil, thyme, salt and pepper. Place roast, fat side up, in shallow roasting pan; rub with herb mixture. Let stand 30 minutes.
Preheat oven to 450°. Roast beef 25 minutes; reduce oven temperature to 325°. Roast 2 hours longer or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.
Prepare Horseradish Cream: In small bowl, whisk together all ingredients except chives; stir in chives. Cover and refrigerate until ready to serve.
Prepare Zip Sauce: In small saucepot, cook garlic and shallots in 2 teaspoons butter over medium heat 5 minutes or until softened, stirring occasionally. Add cream; cook 10 minutes or until reduced slightly. Stir in soy sauce, Worcestershire and pepper; whisking constantly, gradually add remaining 1/2 cup butter. Remove from heat; cover to keep warm.