Recipe: Horseradish-Rubbed Standing Rib Roast

HORSERADISH-RUBBED STANDING RIB ROAST

16 tablespoons (2 sticks) butter, softened
Cloves from 1 head garlic
1 cup prepared horseradish
Leaves from 1 bunch fresh thyme
Leaves from 3 sprigs rosemary, coarsely chopped
3 springs fresh sage, coarsely chopped
1 (16 pound) rib roast of beef, tied with butcher's string
Salt and freshly ground black pepper

Preheat oven to 325 degrees F.

Put the butter, garlic, horseradish, thyme, rosemary and sage into the bowl of a food processor and process to a paste.

Stand the rib roast fatty side up in a very large, sturdy pan. Season generously all over with salt and pepper. Spread the horseradish-herb butter all over the top of the roast.

Roast the beef until it is medium rare or until the internal temperature of the meat registers 145 degrees on a meat thermometer, about 3 1/2 hours.

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

Makes 12 servings
Adapted from source: My New Orleans: The Cookbook by John Besh