Ingredients

• 1 4-bone standing rib-eye roast (about 9 1/2 to 10 pounds), chine bone removed, fat trimmed to 1/2 inch thick
• Spinach-Porcini Stuffing
• 4 cups low-salt chicken broth
• 1 750-ml bottle dry red wine
• 1 cup heavy whipping cream
• 1/2 cup finely chopped shallots (3 large)
• 1/2 cup Irish whiskey
• 2 tablespoons Dijon mustard
• 3 tablespoons plus 2 teaspoons finely chopped fresh rosemary
• 1 1/2 tablespoons coarse kosher salt
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon fennel seeds, crushed
• Horseradish Cream