"This roast is great for holiday dinner or really anytime. It also makes for great leftovers so don't think that you necessarily need a huge crowd."
Prep Time: 30 minutes
Total Time: 4 hours
- One 7- to 8-pound beef rib roast (with four rib bones)
- 1/4 cup olive oil
- 1/4 cup clove garlic, smashed (about 10 cloves)
- 1/4 cup anchovy fillets, canned
- 1/4 cup onion, chopped
- 1/2 cup rosemary leaves, fresh (from about 5 sprigs)
- 2 teaspoons salt, kosher
- 2 teaspoons black pepper, freshly ground
- *Everybody will love eating this spooned over a beef rib roast or spread on a sandwich, but making it is not for the meek. I’m tellin’ ya, grating fresh horseradish is like standing over a bowl of wasabi and breathing in. You will get equally
- 3 cups heavy cream
- 1 1/2 cup finely grated fresh horseradish (from about 1/2 pound horseradish root)
- 6 tablespoons shallot, finely chopped
- 4 teaspoons garlic, minced
- 4 teaspoons Dijon mustard
- 2 teaspoons salt, kosher
- 1/2 teaspoon black pepper, freshly ground white or optional
- 1/2 cup parsley leaves, minced fresh flat-leaf
- 1 tablespoon plus 1 teaspoon garlic, minced
- 1 tablespoon lemon zest, grated
Tie the roast with cooking twine between the rib bones (in three sections) so it will hold its shape while roasting and allow it to sit at room temperature for 1 hour.
Preheat the oven to 400°F.
Place the olive oil, garlic, anchovies, onion, rosemary, salt and pepper in the bowl of a food processor and process until you have a smooth paste. (Alternatively, chop everything except the oil together, then mash the mixture in a mortar and pestle until smooth then incorporate the oil.)
Set rib roast in a large roasting pan or a metal baking dish. Using a flexible spatula, smear the paste on all sides of the roast. Transfer pan to oven and roast 1 1/2 hours.
Cook to desired degree of doneness, checking the internal temperature of the roast with an instant-read thermometer inserted in the thickest part. It should read 125°F to 130°F for rare to medium- rare. If you would prefer the roast to be medium to medium-well throughout, continue to cook up to 30 minutes longer.
Combine all the gremolata ingredients in a small bowl, and stir to blend.
Remove the roast from the oven and cut the string. Brush the gremolata over the hot roast, and allow the roast to rest for 30 to 40 minutes so that the juices can redistribute through the meat.
For the sauce, combine all of the ingredients in a medium saucepan and bring to a boil. Then, reduce the heat to a simmer and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 12 minutes. Remove from the heat and keep warm. (The sauce can be refrigerated and served cold on a sandwich. The sauce will keep, refrigerated in an airtight, nonreactive container, for up to 2 weeks.)
To carve the roast, detach the entire section of rib bones by slicing along the side of the roast against the bone until it is separated. Turn the roast on its flat side and slice across the grain to the desired thickness. Alternatively, you can serve the beef without separating the ribs: turn the roast on its end (vertically), and while holding it steady with a carving fork, carve slices by cutting against the grain with a very sharp knife. Or (probably the easiest way to envision slicing), lay the roast on a cutting board, ribs down, and carve by slicing the ribs apart.
Serve the sliced roast with warm Fresh Horseradish Cream Sauce.