Horseradish-And-Herb-Crusted Beef Rib Roast

The inspiration for this delicious roast comes from chef John Besh's father-in-law, Pat Berrigan, who serves it every Christmas with horseradish sauce on the side. Besh opts to smear the roast with a horseradish, garlic & herb butter, which bakes to form an irresistible crust. However, this meal need not be only for Christmas! Recipe by chef John Besh from The Big, Easy Christmas in F&W Magazine, December 2007 edition.

• Ready In: 4 hrs 35 mins
• Serves: 12

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. Preheat the oven to 325°F
2. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
3. Stand the roast in a very large roasting pan.
4. Season generously all over with salt and pepper and set it fatty side up.
5. Spread the horseradish-herb butter all over the top.
6. Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125°F for medium rare.
7. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
8. MAKE AHEAD The horseradish-herb butter can be refrigerated overnight.
9. Let the butter soften before using.
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.