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Beef Rib Roast with Creamy Horseradish Sauce

There aren't enough pan drippings .from a rib roast to make gravy for ten, so we suggest a zesty horseradish sauce instead.

Prep: 25 minutes Roast: 3 hours

1 (4-rib) beef rib roast from small end (7 pounds), trimmed and chine bone removed

3 tablespoons whole tricolor peppercorns

(Red, green, and black)

1 teaspoon salt

Creamy Horseradish Sauce (below)

1. Preheat oven to 325°F. In medium roasting pan (14" by 10"), place rib roast, fat side up. In mortar, with pestle, crush peppercorns with salt. Use to rub on fat side of roast.

2. Roast beef until meat thermometer inserted in thickest pan of meat (not touching bone) reaches 140°F, about 3 hours. Internal temperature of meat will rise to 145°F (medium) upon standing. Or roast until desired doneness.

3. When roast is done, transfer to warm large platter and let stand 15 minutes to set juices for easier carving. Meanwhile, prepare Creamy Horseradish Sauce. Makes 10 main-dish servings.

Each serving without sauce: About 317 calories, 39g protein, 1g carbohydrate,

16g total fat (7g saturated), 113mg cholesterol, 322 mg sodium.

Creamy Horseradish Sauce

In small bowl, combine 1 jar (6 ounces) white horseradish, drained, J/2cup mayonnaise, 1 teaspoon sugar, and ½ teaspoon salt. Whip 1'2cup heavy or whipping cream; fold into horseradish mixture. Makes about 1 2/3 cups.

Each tablespoon: About 49 calories, 0g protein, 1g carbohydrate, 5g total fat (2 9 saturated), 9mg cholesterol, 74mg sodium

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