Mustard-coated rib roast with horseradish sauce

Yield: 8 Servings

Ingredients:

1 4-6 lb. Beef Rib Roast - (bone-in) fat cover - trimmed to 1/8-inch thick
1 1/2 tb Paprika
1 tb Crushed black peppercorns
1 tb Coase salt
1 tb Dried oregano crumbled
1 tb Dried thyme crumbled
2 ts Celery seeds
1 ts Cayenne pepper
2 tb Dijon mustard
2 tb Grated onion
2 Garlic cloves; pressed MMMMM---------------------HORSERADISH SAUCE--------------------------
1/2 c Grated radishes
3 tb Prepared horseradish
2 tb Dijon mustard
1 ts Sugar
1/2 c Chilled whipping cream

Instructions:

-- whipped to stiff peaks Salt and pepper Mix first 7 dry ingredients in a small bowl. Mix mustard onion and garlic in another small bowl. Rub mustard mixture over meat. Sprinkle the spice mixture over roast surface. Cover and refrigerate for 2 hours before cooking. Or if time allows for a "cured" flavor let seasoned roast stand in refrigerator overnight before cooking. Place roast fat side up on a rack in a shallow roasting pan in a 325 degree F oven for 2 1/4 hours or 26-30 min./lb. Remove from oven when meat thermometer inserted in center not touching bone or fat registers 135 degrees F for med-rare or 150 degrees F for medium doneness. Let roast stand tented with foil for 15 min. before carving. Serve with Horseradish Sauce (recipe below). Serves 8 to 12. Horseradish Sauce: Mix grated radishes horseradish mustard and sugar in a small bowl. Just before serving pour radish mixture over whipped cream and fold together gently. Serve with sliced beef roast. Makes 2 cups. * COOKFDN brings you this recipe with permission from: * Texas Beef Council -- http://www.txbeef.org