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
¾ cup horseradish sauce
1½ tsp worcestershire sauce
¼ tsp pepper

Method:

1. Preheat oven to 250°C. 
2. Peel carrots, onions, potatoes and celery into 1 inch pieces. Combine all vegetables with olive oil until well coated. Transfer to roasting pan.
3. Season roast on all sides, place on rack placed over veges. Put in oven and immediately reduce heat to 160°C. Bake one hour.
4. Meanwhile, remove rosemary leavesfromstems and chop leaves very finely. Combine with horseradish, worcestershire sauce and pepper.  Set aside.
5. Remove roast from oven.  Coat with horseradish mixture. 
6. Bake 1½ to 2 more hours or until internal temperature reaches 63°C (medium rare) to 77°C (well done).  
7. Rest 15 minutes before slicing.