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Slow-Roasted Beef Rib Roast

Ingredients

• About 1/4 cup roast beef seasoning rub (recipe below)
• 3-bone prime rib roast, about 9 pounds, bones Frenched if desired, tied into a compact roast
• 3 tablespoons olive oil
• 24 small yellow potatoes (about 3 pounds), scrubbed clean
• Red wine au jus (recipe below)
• Horseradish cream with whole grain mustard and herbs (recipe below)
• Chopped fresh herbs, such as parsley and chives, for garnish
• Roast Beef Seasoning Rub:
• Makes about 1/2 cup
• 1/4 cup coarse (kosher) salt, such as Diamond Crystal
• 2 tablespoons red espelette pepper or sweet paprika
• 1 tablespoon garlic powder
• 1 1/2 teaspoons freshly ground black pepper or mixed peppercorns
• 1 teaspoon smoked paprika, optional
• Red Wine Au Jus:
• Makes about 1 cup
• 4 ounces diced beef scraps from roast bone trimmings or beef chuck with fat
• 1 tablespoon olive oil
• 2 shallots or green onions, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup dry red wine or marsala
• 2 cups low-sodium beef or chicken broth
• Salt, freshly ground black pepper to taste
• Horseradish Cream With Whole-Grain Mustard and Herbs:
• Makes about 1 1/2 cups
• 1 cup sour cream or plain yogurt or a combination
• 2 to 3 tablespoons prepared horseradish, to taste
• 2 tablespoons whole-grain mustard
• 1/4 teaspoon salt
• 1/4 cup chopped fresh herbs, such as chives, parsley, cilantro, or a combination

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