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. 1365841 Upgrade to a paid membership 97489 to unlock all instructions 28673
3. 8590422 Upgrade to a paid membership 45400 to unlock all instructions 61713
4. 9232603 Upgrade to a paid membership 50696 to unlock all instructions 49079
5. 3256113 Upgrade to a paid membership 57271 to unlock all instructions 86003
6. 2058144 Upgrade to a paid membership 89951 to unlock all instructions 5502

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. 3365027 Upgrade to a paid membership 71316 to unlock all instructions 3762
3. 9376733 Upgrade to a paid membership 15290 to unlock all instructions 97532
4. 4787988 Upgrade to a paid membership 9190 to unlock all instructions 9942
5. 6847630 Upgrade to a paid membership 64640 to unlock all instructions 8296
6. 3498871 Upgrade to a paid membership 21751 to unlock all instructions 75526
7. 9052328 Upgrade to a paid membership 51854 to unlock all instructions 20412

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.