Butter-Poached Standing Rib Roast

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Washington Post


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1 8-pound bone-in rib-eye roast Frenched and tied (have the butcher remove the chine bone, trim the roast of the fatty cap all the way to its eye, and tie it)

8 pounds unsalted butter

1 bunch thyme

1 bunch rosemary

6 bay leaves

6 medium shallots, cut crosswise into thin slices

6 medium cloves garlic, cut crosswise into thin slices


Coarsely ground black pepper

1/2 cup roasted garlic

1/3 cup grated white horseradish

1 cup creme fraiche

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