Sunday Roast Beef

Allow meat to come to room temperature, at least 30 minutes before cooking. Preheat the oven to 500 degrees F.

Place the meat, bone side down, in a shallow roasting pan. Add about 1/4 cup water to the pan. Combine salt and garlic and rub the roast all over meat, sprinkle generously with freshly ground pepper and chopped herbs. Roast the meat and vegetables for 15 minutes.

After 15 minutes turn the oven temperature down to 350 degrees F; do not open oven. Continue to roast at 350 degrees F for about 20 minutes per pound for a medium to medium rare roast.

About 1 hour into cooking time, add potatoes and root vegetables to bottom of pan and stir with pan juices. When meat temperature measures approximately 145 to 150 degrees F on an instant read thermometer (for medium rare to rare, adjust according to preference), remove roast. Check vegetables for doneness and continue to roast vegetables if more cooking time is needed, until tender and brown. Allow meat to sit for 15 -- 20 minutes before slicing.

Serve sliced meat on a platter with vegetables alongside, accompanied by horseradish, if desired.