Preheat oven to 300 degrees. Combine all rub ingredients in food processor to make a rough paste. Spread over entire surface of roast. Cook rib-side down for 90 min. Check internal temp with a meat thermometer and continue cooking until center reaches 110°. Raise oven temp to 400° and continue cooking 15 min or more for desired doneness (internal temp should reach 120-125° for rare-medium rare beef). Allow to rest 10 min before slicing. End cuts will be more well done than center.
Horseradish and Yukon Gold Gratin
Preheat oven to 350 degrees. Make a “bouquet garni” by wrapping thyme, peppercorns, bay leaf, and garlic in cheesecloth and tying closed; cut a small strip of cheesecloth to use as a string for tying. In a large pot over med heat, bring half and half, bouquet garni, salt, and potatoes to a boil. Stir frequently (do not scorch), reducing heat if necessary to a slow simmer, until potatoes are slightly softened, about 10 min. Remove bouquet garni and discard, squeeze out any liquid into pot. Stir in horseradish and half of cheese. Pour into a 9”x13” ovenproof casserole dish, layering uniformly. Top with remaining cheese, cover with foil, and bake 35-45 min until tender. Remove foil and brown slightly, 5 min more. Serve immediately.
*Dried porcini mushrooms and other dried mushrooms can be found in your Market Produce department. Grind them to a powder in a spice grinder before adding to the processor for best results.