Instructions

1. Unwrap the roast (take note of the weight for the next day) and let it sit uncovered in the fridge the night before you plan to make it. About 2 hours before cooking, pull the roast out of the fridge and let it sit out on the counter at room temperature.
2. 30 minutes before baking, preheat oven to 500 degrees F. Combine the olive oil, salt, pepper, garlic, rosemary, thyme, and mustard in a bowl. Rub all over the roast, then place in a large roasting pan with the bones on the bottom and the meat on top.
3. Multiply the weight of the roast by 5, then cook for that amount of time. So if you have a 6 pound roast, cook it for 30 minutes. Then reduce the heat to 200 degrees F without opening the oven door. Continue to cook for 20 minutes per pound until you reach your desired degree of doneness. We prefer medium-rare, which is 130 degrees F when tested with a digital meat thermometer. Rare: 120-125 degrees F; Medium-Rare: 130-135 degrees F; Medium: 140 degrees F; Well-Done: 150 degrees F.
4. Remove the roast from the oven and let rest for 15 minutes before carving.
5. Whisk horseradish sauce ingredients together and serve with the roast.