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.
2. 9913188 Upgrade to a paid membership 26512 to unlock all instructions 43042
3. 3526179 Upgrade to a paid membership 78133 to unlock all instructions 42685
4. 4052168 Upgrade to a paid membership 46084 to unlock all instructions 67513
5. 4775821 Upgrade to a paid membership 72934 to unlock all instructions 79917
6. 8149136 Upgrade to a paid membership 31785 to unlock all instructions 50582

Upgrade to a paid membership to unlock all recipe instructions

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
2. 4166174 Upgrade to a paid membership 69579 to unlock all instructions 58593
3. 7322336 Upgrade to a paid membership 28362 to unlock all instructions 74869
4. 9816546 Upgrade to a paid membership 49526 to unlock all instructions 59709
5. 4444682 Upgrade to a paid membership 26058 to unlock all instructions 84628
6. 3023830 Upgrade to a paid membership 23797 to unlock all instructions 1360
7. 6876513 Upgrade to a paid membership 42128 to unlock all instructions 27607

Upgrade to a paid membership to unlock all recipe instructions

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.