1. In a small bowl, stir together the rosemary, horseradish, soy sauce, black pepper, garlic, salt, red pepper, and egg white to form a paste.
2. Spray roasting pan and rack with cooking spray. Place roast, bone side down, on rack in prepared pan. Coat the roast evenly with the paste. Let stand at room temperature for 30 minutes.
3. Preheat oven to 425°F. Insert an ovenproof thermometer into center of roast (thermometer should not touch bone). Roast, uncovered, for 15 minutes. Reduce temperature to 250°F and roast for 2 hours 15 minutes more or until meat thermometer registers 135°F for medium-rare. If necessary, cover the roast loosely with foil to prevent the crust from overbrowning.
4. Remove roast from the oven and transfer to a cutting board with juice grooves. Let roast stand, loosely covered with foil, for 15 minutes. The roast will continue to cook as it rests.
5. While roast stands, prepare beef broth. In a large skillet heat olive oil over medium heat. Add onion, carrot, and celery. Cook for 5 minutes or until vegetables are softened, stirring occasionally. Add bone broth, garlic, parsley, and thyme. Simmer 20 minutes or until liquid is reduced to 11/2 cups. Strain broth; discard solids.
6. To serve, cut away the bones, carve roast into ½-inch-thick slices, and serve with beef broth.

Each serving contains: 372 calories, 23 g fat, 10 g saturated fat, 0 g trans fat, 91 mg cholesterol, 614 mg sodium, 6 g carbohydrates, 1 g fiber, 2 g sugar, 36 g protein. Daily values: 2% vitamin A, 2% vitamin C, 3% calcium, 4% iron.