Prep 15 mins
Cook 1 hr 30 mins
Recipe from Food Network Tyler Florence. I have tried - I will be making for Christmas day dinner this year.
- Preheat the oven to 350 degrees F.
- Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.).
- In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste.
- Massage the paste generously over the entire roast.
- Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.
- Remove the beef to a carving board and let it rest for 20 minutes before carving.
- Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
- Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan.
- Reduce the wine by half.
- Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
I've made this recipe for a couple of Christmases past and never reviewed it. It's delicious and the crust doesn't take away or compromise the flavor of the beef at all. For a perfectly cooked roast, a meat thermometer, with a probe is a must. We like ours rare, so I set the internal temp to read 120 degrees, because the roast needs to rest upon removal from the oven, for at least 15-20 minutes (depends on the weight),the internal temperature will rise another 10 degrees with 'carry over' cooking time. There is always enough medium- well cooked meat on the periferal of the roast to please those who don't like it rare. I've never been disappointed.
I made this for Christmas Eve dinner and it turned out wonderful! I couldn't get a picture because everyone was in a hurry to eat....maybe I can grab a picture of a leftover slice! Thanks for sharing.