Recipe Summary Prep Time: 10 minutes Cook Time: 1 hour 10 minutes Yield: 4 servings User Rating:

2 tablespoons oil 2 pound rib roast, 4-rib section Salt and pepper 2 tablespoons whole-grain mustard 1 cup finely-grated fresh horseradish root 1 cup reduced beef stock (just) 2 tablespoons chopped parsley, for garnish Preheat oven to 400 degrees F. In a large skillet heat oil until very hot. Generously season rib roast and sear on all sides. Remove to a cutting board and allow to cool slightly. Brush roast with mustard (mustard will make horseradish adhere). Carefully pack horseradish all over top part of roast to form a crust. Place roast on a rack in a roasting pan and roast 25 minutes, or until internal temperature registers 150 degrees F on an instant-reading thermometer. Remove roast to cutting board, cover loosely with foil and let rest at least 15 minutes. To serve, pour any juices that have accumulated on board into a small saucepan with beef stock and reheat. Carve roast into 4 ribs and spoon sauce over. Garnish with parsley.