5-5.5lb first cut boneless rib roast, fatcap 1/2in thick
1 quart milk
1/2 cup sour cream
1/2 cup refrigerated horseradish
2-1/2 cups beef broth
1 sprig thyme
Trim back fatcap to 1/4in, reserving fat and cutting into 1/2in pieces. Crosshatch roast, season and chill uncovered for 1 full day.
Set roast in a rack in a roasting pan and place 3oz reserved fat in pan. Roast in the lower-middle of a 250 degree oven for 2.5-3 hours or until internal temperature reaches 120 degrees.
Meanwhile, separately whisk 2-3 and 4-5. Slowly whisk wet ingredients into dry, cover with plastic and rest at room temperature for 1 hour.
Remove rack from pan, tent with foil and rest for 1 hour. remove solids from pan, leaving behind about 6tb fat. Roast at 425 degrees for 3-5 minutes or until smoking. re-whisk batter and bake in pan for 40-45 minutes.
Meanwhile, combine 6-7 and chill for at least 30 minutes.
Meanwhile, sear roast in a skillet on med-high heat for about 5-7 minutes. Set aside. Cook onion for 5 minutes. Add 7-9, reduce until halved, strain. Slice roast, cut pudding into squares and serve with jus and horseradish sauce.
Combine 1-4 and stir in milk and 4tb butter. Rise at room temperature for 10-12 hours or until tripled.
Dust baking sheet with cornmeal. Deflating as little as possible, place 12 1/3 cup (about 2-3/4oz) portions of dough on baking sheet and chill for 10-24 hours.
Remove muffins and heat a cast-iron skillet brushed with butter on medium. In batches, transfer muffins to skillet, gently widening to about 3-1/2in. Cook for 8 minutes per side, brushing with remaining butter before flipping. Cool for 10 minutes, split carefully by hand and toast.
Bring a pot of salted water to a boil. Meanwhile, bring 1-2 to a boil, add flour and combine for 2 minutes on low heat or until dough begins to form. Take off-heat and add 8oz goat cheese. Add eggs one at a time. Add 4tb basil.
Transfer dough to a galleon ziplock bag with 1/2in cut from one quarter and, in 4 batches, pipe 1/2in dumplings into simmering water, cooking for 2 minutes after they have floated to the top. Set aside on paper towels to dry.
Cook zucchini for 4 minutes. Add garlic for 1 minute and set aside. In single-layer bathes, brown dumplings for 3-4 minutes per side. Add 9-10 and simmer briefly. Add back zucchini and dumplings along with remaining basil and goat cheese and 11-12 and serve.