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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, rosemary, thyme, 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
Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours.
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7
Remove the beef to a carving board and let it rest for 20 minutes before carving.
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8
Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
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9
Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan.
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10
Reduce the wine by half.
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11
Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
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12
Serve with Scalloped Potato Gratin and Roasted Red Onions.
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13
Preheat the oven to 375 degrees F.
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14
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
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15
While cream is heating up, butter a casserole dish.
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16
Place a layer of potato in an overlapping pattern and season with salt and pepper.
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17
Remove cream from heat, then pour a little over the potatoes.
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18
Top with some grated Parmesan.
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19
Make 2 more layers.
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20
Bake, uncovered, for 45 minutes.
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21
Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
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22
Preheat the oven to 350 degrees F.
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23
Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat.
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24
Bring to a simmer and cook for 1 minute to reduce slightly.
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25
Place the onions, cut sides up, in a single layer on a baking pan.
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26
Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.
