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           Herb Crusted Roast

• 6 to 8-pound beef rib roast (2 to 4 ribs) small end, chine (back) bone removed

• Creamy horseradish & chive sauce - recipe below

Marinade and/or Sauce:

• Creamy Horseradish & Chive Sauce:

• In 1-quart bowl, combine 2 cups dairy sour cream, 1/2 cup prepared horseradish, 1/3 cup milk, 2 tablespoons snipped fresh chives and 1/4 teaspoon ground white pepper. Set aside 1 cup sauce for Horseradish-Stuffed Potatoes. Cover and refrigerate remaining sauce until ready to serve. Makes approximately 2 3/4 cups.

Seasoning:

• 2 tablespoons minced fresh parsley

• 1 tablespoon dried thyme leaves, crushed

• 1 tablespoon vegetable oil

• 2 teaspoons cracked black pepper

• 4 cloves garlic, crushed

1. Prepare creamy horseradish & chive sauce the day before.

2. Heat oven to 350 degrees. In small bowl, combine seasoning ingredients. Press evenly into surface of beef roast.

3. Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part, not resting in fat or touching bone. Do not add water or cover. Roast 2 1/4 to 2 1/2 hours for medium rare; 2 3/4 to 3 hours for medium doneness.

5. Remove roast when meat thermometer registers 135 degrees for medium rare, 150 degrees for medium doneness. Transfer meat to carving board; tent loosely with aluminum foil. Let stand 15 minutes (temperature will continue to rise approximately 10 degrees to reach 145 degrees for medium rare; 160 degrees for medium.

6. Carve roast. Serve with horseradish sauce. Makes 8 to 10 servings.

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