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Pulse mushrooms, kosher salt, peppercorns, and marjoram in
a spice mill or mini food processor until coarsely ground. Pat
meat dry, then rub mushroom mixture all over. Transfer to a
wire rack set inside a rimmed baking sheet. Let sit at room
temperature 1 hour (for even more flavor, chill, uncovered,
overnight, then let sit at room temperature 1 hour before
roasting).
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Increase oven temperature to 500F. Remove foil and roast
meat until browned and crisp, 5-10 minutes. Immediately
transfer to a cutting board. Cut off ribs in 1 piece, then slice
into individual ribs. Carve roast into 1/2 inch slices and
arranged on a serving platter along with ribs. Season with sea
salt and serve with Horseradish Yogurt Sauce.
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