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Prepare the roast: If bone-in, French bones (optional) and either fully or partially separate the bones from the roast.
Dry brine: Sprinkle kosher salt on all sides including bones. Using butchers twine, tie bones back onto roast. Set in fridge uncovered overnight, up to 2 days.
Prepare the compound butter: Combine the unsalted butter, shallots, rosemary, thyme, pepper and mix. Cover all sides of roast in a thick layer of the compound butter (makes enough for a 3-bone roast).
Prepare the horseradish sauce: Recipe here and set in fridge.
Place the roast in a 225F oven until an internal temp of 123F degrees internal for medium rare. Remove and let rest loosely covered at room temperature for 30 minutes.
Prepare the horseradish paste: mix the dijon, prepared horseradish, mayonnaise and worcestershire sauce in a bowl. Paint all sides of roast as it is resting.
Add a thin layer of montreal steak seasoning to all sides of the roast
Bring oven to 550F, place roast back in oven to sear for ~10 minutes once rested.
Remove once desired crust is achieved, slice off bones, and carve.
Strain the drippings from the pan into a bowl.
Serve with the horseradish sauce and drippings sauce. Enjoy!