Categories: Steak

Ingredients

• 1/4 cup grated peeled fresh horseradish
• 1/4 cup olive oil
• 6 garlic cloves, chopped
• 2 tbsp. chopped fresh rosemary leaves
• 2 tbsp. Dijon
• 10 to 11 lb. rib roast, at room temp for 1 to 2 hours

Directions

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 cooked through, 2 1/2-3 hours, for medium-rare.

2. Let the roast rest in the pan for 20-30 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.

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