Step 1

Position an oven rack in the lower third of the oven and preheat the oven to 275°F.

Step 2

Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.

Step 3

Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 hours, but begin to check the temperature after 1 1/2 hours. Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.

Step 4

To carve, cut the meat away from the bones. Separate the bones and put them on a serving platter. Cut the roast in half through the center, turn each piece cut side down, and slice straight down into slices that are about 1/2 inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper. Serve with the horseradish cream on the side.

Step 5

Horseradish Cream

Step 6

- makes about 1 cup -

Step 7

Put the heavy cream and vinegar in a medium bowl and whisk until the cream holds a soft shape. Whisk in the horseradish, salt, and pepper. Refrigerate in a covered container for up to 1 week.