1 9-lbbeef rib roastabout 4 ribs, meat cut from bone, meat and bone tied together with kitchen twine
2½teaspoonkosher salt
2tablespoonDijon mustard
1tablespoonminced garlic
⅓cupheavy cream
⅓cupprepared horseradish
¼cupcognac
1can14 oz low sodium beef broth
2teaspoonwhole pink peppercornscoarsely crushed, plus more for garnish
Instructions
Place rib roast, fat side up, in a roasting pan and let stand at room temperature 1 hr.
Heat oven to 450ºF and place rack in center. Sprinkle roast with 2 teaspoon salt. Combine mustard and garlic; evenly spread over top of roast and season with black pepper.
Roast 20 min, then reduce temperature to 325ºF. Roast until an instant read thermometer inserted in center by 2 inches (without touching bone) registers 125ºF to 130ºF for medium-rare (loosely tenting with foil if top browns too quickly), about 2½ hr. Transfer to a cutting board, tent with foil and let stand 15 min before carving (Internal temperature will rise 5 to 10 degrees.) Reserve pan and juices.
Meanwhile, for Creamed Horseradish, whisk cream until thickened but not yet holding soft peaks, 1 to 2 min. Gently fold in horseradish and remaining ½ teaspoon salt; season with black pepper. Transfer to a serving bowl; chill 30 min or up to 1 hr.
For pan sauce, pour pan juices into a fat separator; drain off fat. Add cognac and ½ cup broth to a roasting pan. Bring to a simmer over medium-high heat, scraping up any browned bits with a spoon. Simmer until liquid has almost evaporated, about 8 min. Add remaining broth, the pan juices and peppercorns; simmer 2 min more. Transfer to a gravy boat.
Cut twine from roast, remove bone and transfer meat to a cutting board; garnish with peppercorns, if desired. Serve sauce and Creamed Horseradish on the side.