Position a rack in the lower third of an oven and preheat to 475°F.

In a small bowl, combine the thyme, black pepper and salt. Put roast, rib side down (the ribs act as a natural rack), in the center of a roasting pan and rub all over with the oil. Press the thyme mixture into the beef.

Roast beef for 30 minutes, then reduce the oven temperature to 375 degrees. Roast for 1 1/4 to 1 1/2 hors more, or until a meat thermometer inserted into the center of the meat registers 115 degrees. Transfer the beef to a carving board, reserving the pan juices, and let stand 25 minutes (Meat will continue to cook reaching about 130 degrees for medium-rare).  (When you remove the roast from the oven, increase the temperature to 450°F to bake the Yorkshire Puddings.)

While the meat is resting, make the pan sauce and the Individual Yorkshire Puddings.

To make the sauce: Before proceeding with the sauce, spoon 6 tablespoons of drippings from the pan; reserve.

Place the roasting pan with the drippings of medium heat. Pour in the wine and deglaze the pan, stirring to scrape up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, about 5 minutes. Season with salt and pepper. Keep warm until ready to serve.  

To make the horseradish cream whip:

In a bowl. Using a whisk or an electric mixer set on medium speed, whip the cream until soft peaks form. Stir in the horseradish, lemon zest, and white pepper to taste. Spoon into a bowl and pass at the table.