Horseradish-and-Herb-Crusted Beef Rib Roast

• 2 sticks unsalted butter, softened
• 1 head of garlic, cloves coarsely chopped
• 1 cup prepared horseradish
• 1/4 cup plus 2 tablespoons chopped thyme
• 3 tablespoons chopped rosemary
• 3 tablespoons chopped sage
• One 16-pound rib roast of beef
• Salt and freshly ground pepper

1. Preheat the oven to 325.
2. In a food processor, combine the butter with the garlic, horseradish, thyme, rosemary and sage and process to a paste.
3. Stand the roast in a very large roasting pan.
4. Season generously all over with salt and pepper and set it fatty side up.
5. Spread the horseradish-herb butter all over the top.
6. Bake for about 3 1/2 hours, until an instant-read thermometer inserted in the center registers 125 for medium rare.
7. Transfer the roast to a carving board to rest for at least 20 minutes or for up to 1 hour before serving.

butter, garlic, horseradish, thyme, rosemary, sage, beef, salt

Taken from www.foodandwine.com/recipes/horseradish-and-herb-crusted-beef-rib-roast (may not work)