HERB-CRUSTED BEEF RIB ROAST
Cut: Rib or Ribeye Roast/Prime Rib

FOR THE CREAMY HORSERADISH AND CHIVE SAUCE:
1 cup dairy sour cream
1/2 cup prepared horseradish*
2 Tbsp. milk
1 Tbsp. snipped fresh chives
1/8 tsp. ground white pepper
SEASONING INGREDIENTS:
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 (6 to 8-pound) beef rib roast (2 to 4 ribs) small end, chine (back) bone removed

Prepare creamy horseradish and chive sauce the day before. In 1-quart bowl, combine ingredients. Cover and refrigerate remaining sauce until ready to serve. Makes approximately 2 3/4 cups

Heat oven to 350 degrees F.

In small bowl, combine seasoning ingredients. Press evenly into surface of beef roast. Place roast, fat-side up, on a rack 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.

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.
Carve roast. Serve with sauce.

*Prepared horseradish, found in the refrigerator case in the supermarket, is grated horseradish root, usually with vinegar added to stabilize the heat. Refrigerate it at home to retain the zesty, fresh flavor.

Source: Wisconsin Beef Council