Step 1

Preheat the oven to 350 degrees F.

Step 2

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. 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. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Step 3

Pour off some of the pan drippings and place pan on stovetop over medium-high heat.

Step 4

Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.

Step 5

Serve with Scalloped Potato Gratin and Roasted Red Onions.

Step 6

1 1/2 cups heavy cream

Step 7

1 sprig fresh thyme

Step 8

2 garlic cloves, chopped

Step 9

1/2 teaspoon ground nutmeg

Step 10

Butter

Step 11

2 russet potatoes, peeled and cut into 1/8-inch thick slices

Step 12

Salt and freshly ground black pepper

Step 13

1/2 cup grated Parmesan, plus more for broiling

Step 14

Preheat the oven to 375 degrees F.

Step 15

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

Step 16

While cream is heating up, butter a flameproof casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Step 17

Yield: 4 to 6 servings

Step 18

6 tablespoons butter

Step 19

3 tablespoons balsamic vinegar

Step 20

1/2 cup honey

Step 21

1/2 bunch fresh thyme

Step 22

Salt and freshly ground black pepper

Step 23

4 red onions, halved

Step 24

Preheat the oven to 350 degrees F.

Step 25

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

Step 26

Yield: 6 servings