Ingredients
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
Preparation
Preheat oven to 400 degrees. Place garlic in a mortar, along with 1/4 cup rosemary leaves, anchovy, and lemon zest; mash together with a pestle. Add olive oil and rub mixture all over beef. Place onions, carrots, and rosemary sprigs in the bottom of a large roasting pan and season with salt and pepper; place beef on top of vegetables. Roast for 2 1/2 hours or continue roasting until meat has reached desired degree of doneness. Transfer beef to a platter and let stand 30 minutes.
Drain all but about 1 tablespoon fat from roasting pan. Place roasting pan over medium heat and add flour and 1/2 cup water. Using a potato masher, mash carrots and onions into the flour and water, scraping up any brown bits from the bottom of the pan as you mash. Strain gravy through a fine mesh sieve set over a bowl; discard solids.
In a medium bowl, mix together marjoram, creme fraiche, and lemon juice. Add horseradish; season with salt and pepper. Slice beef and serve with roasted beets and potatoes, gravy, and creme fraiche.
