Horseradish-Crusted Rib Roast

INGREDIENTS:

4 carrots
2 medium onions
24 oz potatoes
8 celery ribs
2 tbsp olive oil
4-5 lb standing rib roast
1 tsp kosher salt
3 sprigs roseary
3/4 cup horseradish sauce
1 1/2 tsp worcestershire sauce
1/4 tsp pepper

Preheat oven to 475f. Peel carrots, onions,potatoes and celery into 1 inch pieces. Combine all vegetables with olive oiluntil well coated. Transfer to roasting pan.Season roast on all sides, place on rack placed over veges. Put in oven and immediately reduce heat to 325f. Bake one hour.
Meanwhile, remove rosemary leavesfromstems and chop leaves very finely. Combine with horseradish,worcestershire sauce and pepper: set aside.
Remove rost from oven. Coat with horseradish mixture. Bake 1 1/2 to 2 more hours or until internal temperaturereaches 145f (medium rare) to 170f (well done).Rest 15 minutes before slicing.