Ingredients:

• 3-4 lb. rib roast
• 2 tbs. fresh rosemary, chopped fine
• 2 tbs. prepared horseradish, drained well
• ¼ cup olive oil
• ½ tbs. fresh cracked black peppercorn
• ½ tbs. kosher salt

Directions:

1. Preheat oven to 500 degrees.
2. Take the roast out of the refrigerator one hour before cooking. Rinse and pat dry with a paper towel.
3. Mix the rosemary, horseradish, olive oil, peppercorn and salt in a bowl.
4. Place the roast in a baking pan with the fat side up (bones facing down). Rub the rosemary/horseradish paste over the roast and place into the oven.
5. After 10 minutes, lower the over temperature to 200 degrees. Cook roast at this temp for 20 minutes per pound (for medium-rare).

Au Jus

• 1 can (10 oz.) beef broth
• 1 Shallot, chopped
• 1 tbs. olive oil

Directions:

1. Add oil to a preheated saucepan.
2. Add the chopped shallot and sauté for one minute.
3. Add the beef broth and simmer for three minutes. Strain and enjoy with your roast.

Enjoy!
Chef Mike