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 and herb butter, which bakes to form an irresistible crust.
More Centerpiece Roasts
2 sticks unsalted butter, softened
1 head of garlic, cloves coarsely chopped
1 cup prepared horseradish
1/4 cup plus 2 tablespoons chopped thyme
3 tablespoons chopped rosemary
3 tablespoons chopped sage
One 16-pound rib roast of beef
Salt and freshly ground pepper
How to Make It
Preheat the oven to 325°. 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° 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.
The horseradish-herb butter can be refrigerated overnight. Let the butter soften before using.
If making Pat's Popovers, reserve 3 tablespoons of the beef fat from the roasting pan.
This impressive rib roast will pair well with a substantial Cabernet Sauvignon; Cabernet's firm tannins help cut the richness of red meat, and its slight herbal edge makes a nice partner to the herb-horseradish crust.
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