Recipe by Janet Taylor McCracken
Start to Finish: 4 hours
- 1/4 cup grated peeled fresh horseradish or prepared horseradish
- 1/4 cup olive oil
- 6 cloves garlic, chopped
- 2 tbsp. chopped fresh rosemary leaves
- 2 tbsp. Dijon mustard
- 1 rib roast (10 to 11 lb.), at room temperature for 1 to 2 hours
1. Preheat the oven to 350°. In a food processor, puree the first 5 ingredients. Place the roast, rib-side down, in a large roasting pan. Score the fat in a 1-inch crosshatch pattern. Season liberally with salt and pepper. Smear the horseradish on the roast. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 120° for medium-rare, 2 1/2 to 3 hours.
2. Let the roast rest in the pan for 20 to 30 minutes. Transfer to a platter. Spoon the fat off the drippings in the pan. Place the pan over 2 burners on the stovetop. Stir the drippings over high heat until warmed, then pour into a pitcher. Carve the roast. Serve with the drippings.