1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. 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.
4. 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.
5. Remove the beef to a carving board and let it rest for 20 minutes before carving.
6. Pour off some of the pan drippings and place pan on stovetop over medium-high heat.
7. Add the white wine and bring to a simmer, scraping the bits on the bottom of the pan. Reduce the wine by half.
8. Whisk in the flour, then add the broth and continue to cook, whisking until sauce thickens into a gravy, about 10 minutes.
9. Serve with Scalloped Potato Gratin and Roasted Red Onions.
10. 1 1/2 cups heavy cream
11. 1 sprig fresh thyme
12. 2 garlic cloves, chopped
13. 1/2 teaspoon ground nutmeg
15. 2 russet potatoes, peeled and cut into 1/8-inch thick slices
16. Salt and freshly ground black pepper
17. 1/2 cup grated Parmesan, plus more for broiling
18. Preheat the oven to 375 degrees F.
19. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
20. While cream is heating up, butter a casserole dish.
21. Place a layer of potato in an overlapping pattern and season with salt and pepper.
22. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers.
23. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.