Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. In the baking pans, arrange the celery, carrots, onions and leeks so they lay flat and act as a rack for the meat to sit upon.
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Arrange the celery, carrots, onions and leeks so they lay flat and act as a rack for the meat to sit upon in large roasting pans.
2. Lay the beef on top of the vegetable “rack” with the bone side down.
3. Place garlic halves #1 around the meat and drizzle them with olive oil #1.
4. In a bowl mash together garlic #2, horseradish, rosemary, salt, pepper, and olive oil #2 to make a paste.
5. Massage the paste generously over the entire roast.
6. Put the pan in the oven and roast the beef at 350 degrees for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare.
7. Remove the beef to a carving board, cover with foil and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees.
8. Remove the vegetables and set aside.
9. Pour the pan juices into a fat separator or bowl and set aside to allow the fat and beef juices to separate.
10. Pour off and discard the fat.
11. Use the beef juices for gravy.