Instructions

1. Make a paste by combining the garlic, horseradish, herbs, salt, pepper, and olive oil. Massage the paste over the entire roast. Allow the seasoned beef to come to room temperature 90 minutes prior to roasting.
2. Preheat the oven to 350˚.
3. Lay the beef in a large, oiled roasting pan with the bone side down. Place the pan in the oven. Roast the beef until the internal temperature of the meat, inserted into the thickest part of the beef on an instant-read thermometer, registers 125˚ for medium rare, 2-3 hours. Remove roast from oven, tent with foil, and let rest for 30 minutes before carving.
4. While the meat rests, strain and pour pan drippings into a medium-sized sauce pan. Over medium heat, sauté mushrooms in pan juices until just softened, 1-2 minutes. Remove mushrooms from pan and reserve.
5. Add the wine to the pan juices and bring to a simmer until reduced by half. Whisk in the flour, then slowly add the broth, while whisking, and continue to cook, whisking until sauce thickens into a gravy, 10-15 minutes. For a richer flavor, melt butter in hot gravy, if desired. Return mushrooms to the gravy and serve with sliced roast, garnished with fresh herbs.