| | Directions | | Preheat oven to 350°. Lay the beef in large roasting pan with bone side down. In small bowl, mash together the garlic, horseradish, rosemary, 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° on an instant-read thermometer (medium rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let rest for 20 minutes before carving. Pour off some of the pan drippings and place pan 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. |
|
|
| Ingredients | | - |  | 1 bone-in prime (or choice) rib beef roast, 3 ribs, 6 lbs. |
| - | | 5 cloves garlic, smashed |
| - | | 1/4 cup grated fresh or prepared horseradish |
| - | | 2 fresh rosemary sprigs (leaves only) |
| - | | 4 fresh thyme sprigs (leaves only) |
| - | | 1/2 cup kosher salt |
| - | | 1/4 cup freshly ground black pepper |
| - | | 1/2 cup extra-virgin olive oil |
| - | | 1/2 cup dry White Wine |
| - | | 1 tablespoon flour |
| - | | 2 cups canned chicken or beef broth |
| |
| |
