Herbed Roast Beef with Horseradish Sauce and Yorkshire Pudding

Make it step by step

1. For best results, age the beef for 4 to 7 days.
2. Unwrap the roast, dry it thoroughly with paper towels, and place it on a wire rack set over a pan lined with paper towels.
3. Refrigerate uncovered for 4 to 7 days.
4. Before cooking, trim off any parts that are completely dehydrated.
5. Whether you age the beef or not, allow the roast to sit at room temperature for 3 to 4 hours before cooking.
6. Tie segments of cooking twine around the roast, between and parallel to the ribs, to prevent the outer layer of meat from separating from the rest of the roast during cooking.
7. Place the roast rib-side down on a wire rack in a large roasting pan.
8. Spread the top and sides with the mustard.
9. Combine the remaining ingredients and spread over the mustard.
10. Place in a preheated 200°F (95°C) oven until the internal temperature reaches 130°F (55°C) for medium-rare, about 3½ hours, or 30 minutes per pound.
11. Remove from the oven and let stand 30 to 60 minutes before serving.
12. Reserve the drippings for the Yorkshire pudding.
13. To carve, stand the roast up so the bones are pointing upward.
14. Remove the twine and slide a long carving knife along the ribs to separate the meat from the bones.
15. Place cut-side down and cut across the grain into thick slices.