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    Source of Recipe


    30 large garlic cloves, unpeeled
    1/4 cup olive oil
    1/3 cup prepared white cream-style horseradish
    1/2 teaspoon coarse salt

    6-pound well-trimmed boneless beef rib roast

    Preheat oven to 350F. Toss garlic cloves and olive oil in small
    baking dish; cover. Bake until garlic begins to brown, about 35
    minutes. Drain olive oil into processor. Cool 15 minutes. Peel
    garlic; place in processor. Add prepared horseradish and coarse
    salt. Puree until almost smooth.

    Place rak on large rimmed baking sheet. Sprinkle beef with salt
    and pepper. Spread thin layer of garlic mixture on underside of
    beef. Place beef, garlic mixture side down, onto rack. Spread beef
    with remaining garlic mixture. Cover and refrigerate at least 3
    hours or up to 1 day.

    Position rack in bottom third of oven; preheat to 350F. Uncover
    beef. Roast until thermometer inserted into top center registers
    125F for rare, about 1 hour 45 minutes. Transfer beef to platter;
    let stand 30 minutes. Scrape pan juices into small saucepan.

    Slice beef crosswise. Rewarm juices; drizzle over beef. Serve with
    beet relish.




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