INGREDIENTS:
- 1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
- Salt
- 2 tablespoons coarsely ground mixed peppercorns (black, white, green and pink)
- 1 tablespoon minced garlic
- 2 teaspoons vegetable oil
Horseradish Sauce:
- 1/2 cup whipping cream
- 3 tablespoons finely chopped fresh fennel bulb
- 3 tablespoons finely grated fresh horseradish
- 1 teaspoon finely chopped fresh fennel fronds
- 1/8 teaspoon salt
For the cooking instructions, go to the National Cattlemen’s Beef Association- Beef: It’s What for Dinner website.
