Rib Roast Of Beef With Beets, Potatoes, And Horseradish

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
1200
FAT
186%
CHOL
202%
SOD
25%

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Ingredients for 8 servings

Sea salt and freshly ground black pepper

6 cloves garlic

1/4 cup fresh rosemary leaves, plus 2 sprigs for vegetables

6 anchovy fillets in oil, drained

Zest of 2 lemons

2 tablespoons olive oil

4-rib roast (8 pounds), preferably free-range or organic, French-trimmed, rolled, and tied

3 onions, peeled and halved

3 carrots, peeled and each cut crosswise into 3 pieces

1/4 cup fresh marjoram or parsley leaves, chopped

11 ounces creme fraiche

Juice of 2 lemons

1 piece (1 1/2 inches) fresh horseradish, peeled and grated, or 3 tablespoons prepared

1 tablespoon all-purpose flour

Roasted Beets and Potatoes

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