Recipe courtesy of Publix Apron Meals
2 medium onions
1 (24 oz) bag baby potatoes
8 celery ribs
2 tbs olive oil
1 Beef Standing Rib Roast (4-5 lb)
1 tsp Kosher salt
3 sprigs fresh rosemary
3/4 cup Horseradish Sauce
1 1/2 tsp Worcestershire sauce
1/4 tsp pepper
Preheat oven to 475 F. Peel carrots, remove ends and skin from onion; cut both into 1-inch pieces. Cut potatoes and celery into 1-inch pieces. Combine all vegetables and olive oil in a large bowl, stirring until evenly coated; transfer to medium-size roasting pan. Season roast on all sides with salt. Place roast on rack arranged over vegetables. Place roast in oven and immediately reduce heat to 325 F. Bake 1 hour.
Meanwhile, remove rosemary leaves from stems and chop leaves very finely; combine in small bowl with horseradish sauce, Worcestershire sauce, and pepper; set aside.
Remove roast from oven. Coat roast with horseradish mixture. Bake 1 1/2 to 2 hours or until internal temperature reaches 145 F (medium-rare) up to 170 F (well-done) depending on your liking. Transfer roast to cutting board; and let stand 10-15 minutes before slicing. Transfer vegetables to serving dish. Slice roast and serve.