Horseradish-And-Herb-Crusted Beef Rib Roast

Ingredients

• 1 cup unsalted butter, softened
• 1 head garlic, cloves coarsely chopped
• 1 cup prepared horseradish
• 1/4 cup fresh thyme, plus
• 2 tablespoons chopped fresh thyme
• 3 tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh sage
• 16 lbs beef rib roast
• salt & freshly ground black pepper

Directions

1. 1

   Preheat the oven to 325°F

2. 2

   In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.

3. 3

   Stand the roast in a very large roasting pan.

4. 4

   Season generously all over with salt and pepper and set it fatty side up.

5. 5

   Spread the horseradish-herb butter all over the top.

6. 6

   Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125°F for medium rare.

7. 7

   Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.

8. 8

   MAKE AHEAD The horseradish-herb butter can be refrigerated overnight.

9. 9

   Let the butter soften before using.

10. 10

    Serve with popovers from recipe #60384 and make with 3 tablespoons of the fat from the roast, french string beans, a nice bread and a sustantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of the red meat.