An impressive centerpiece dish. This looks beautiful when surrounded with sautéed baby vegetables. Start marinating the meat one day ahead. Serve homemade or purchased horseradish alongside.

Serves 12.

INGREDIENTS

  • 1/2 cup chopped fresh rosemary (about five 1/2-ounce packages)
  • 6 tablespoons vegetable oil
  • 8 large garlic cloves, chopped
  • 2 teaspoons kosher salt
  • 1 7- to 7 1/2-pound well-trimmed boneless beef rib roast, tied
  • fresh rosemary sprigs

    DIRECTIONS

    Grind chopped rosemary, oil, garlic and salt in processor to chunky paste. Place beef in roasting pan. Rub rosemary mixture all over. Cover; chill 1 day.

    Position rack in center of oven and preheat to 350°F. Uncover beef and roast until thermometer inserted straight down from top center registers 125°F for rare, about 1 hour 45 minutes. Let stand 30 minutes. Transfer roast to platter. Scrape pan dripping into cup; spoon off fat.

    Garnish with rosemary sprigs.