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1
Preheat the oven to 350 degrees F.
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2
Lay the beef in a large roasting pan with the bone side down.
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3
(The ribs act as a natural roasting rack.)
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4
In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste.
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5
Massage the paste generously over the entire roast.
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6
Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil.
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7
Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound).
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8
Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare.
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9
Remove the beef to a carving board and let it rest for 20 minutes.
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10
The internal temperature of the meat will continue to rise by about 10 degrees.
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11
Remove the vegetables and set aside.
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12
Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate.
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13
Pour off and discard the fat.
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14
You will use the tasty beef juices for the mushrooms.
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15
Place a clean skillet over medium heat.
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16
Add the butter and a 2-count drizzle of oil.
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17
When the butter starts to foam.
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18
add the mushrooms and thyme; and season with salt and pepper.
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19
Stir everything together for a few minutes.
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20
Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol.
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21
When the wine is almost all gone, add the reserved beef juices.
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22
Let the liquid cook down and then take it off the heat.
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23
Stir in the cream and chives, and season with salt and pepper.
