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This recipe uses lots of salt -- which I don't normally use much of. When I prepared it, I didn't add nearly as much salt -- probably a couple of tbsps. If I didn't want to use the juices, I would use the amount of salt Tyler calls for.
- 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, 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 for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound).
- Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare.
- Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees.
- Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. Use the juices to pour over the sliced meat if desired.
This is an excellent recipe but go light on the salt.
Fantastic! I made it at Christmas. Only used 1/3 of a cup of salt for 15 lbs though. Perfect.
I used this exactly as planned. The roast itself was outstanding and I give that part 5 stars. The "gravy' and the 'crust' was so salty I gagged. When I make it next time, I plan on cutting the salt in half. I love salt by the way.