Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

---------------------HORSERADISH SAUCE--------------------------
1/2 c Grated radishes
3 tb Prepared horseradish
2 tb Dijon mustard
1 ts Sugar
1/2 c Chilled whipping cream
-- 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.

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