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1
Preheat oven to 450F.
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2
Put beef, fat side up, in a shallow flameproof roasting pan.
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3
Sprinkle salt over top and season with pepper.
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4
Roast beef in lower third of oven 20 minutes.
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5
Reduce oven temperature to 350F.
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6
and roast beef 1 hour and 15 minutes more, or until a meat thermometer inserted 2 inches into center of meat registers 115F.
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7
Transfer beef to a cutting board, reserving pan juices in pan, and let stand 25 minutes.
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8
Beef will continue to cook as it stands, reaching 125.
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9
(medium-rare).
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10
Trim onions.
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11
Diagonally cut carrots and celery into think slices.
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12
Remove stems from mushrooms and cut each cap into 8 wedges.
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13
In a large skillet cook onions in 1 1/2 tablespoon oil over moderately low heat, stirring occasionally, until softened and golden, about 8 minutes.
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14
With a slotted spoon transfer onions to a bowl and cook carrots and celery in remaining tablespoon oil over moderate heat, stirring, until carrots are crisp-tender.
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15
Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated.
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16
Transfer vegetables to bowl and season with salt and pepper.
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17
While beef is standing, skim fat from pan juices and reserve 4 tablespoons fat for Yorkshire puddings.
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18
(Puddings may be baked while beef is standing.)
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19
On top of stove add wine to roasting pan and simmer over moderately high heat, scrapping up brown bits, until reduced to about 1/2 cup.
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20
Add demiglace, jelly, horseradish, vegetables, parsley, and salt and pepper to taste and simmer, stirring occasionally, until heated through.
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21
Discard string and with a sharp knife remove rib bones.
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22
Thinly slice beef and serve over Yorkshire puddings with gravy.
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23
*Available at specialty foods shops and by mail order from Citarella, (800) 588-0383.
