Horseradish-And-Herb-Crusted Beef Rib Roast - cooking recipe

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

Preparation

Preheat the oven to 325\u00b0F
In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
Stand the roast in a very large roasting pan.
Season generously all over with salt and pepper and set it fatty side up.
Spread the horseradish-herb butter all over the top.
Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125\u00b0F for medium rare.
Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.
MAKE AHEAD The horseradish-herb butter can be refrigerated overnight.
Let the butter soften before using.
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.