| | Directions | | Place roast fat side up in shallow roasting pan. Cut slits into meat; insert garlic slices in slits. Sprinkle roast with pepper. Bake, uncovered, at 450 for 15 minutes. Reduce heat to 325, bake 2 3/4 to 3 1/4 hours longer or until meat reaches desired degree of doneness (for medium-rare, meat thermometer will read 145 degrees, for medium, 160, for well-done, 170). Meanwhile, in small bowl, beat cream until soft peaks form. Fold in horseradish, vinegar, mustard, sugar, salt and pepper. Cover and refrigerate for 1 hour. Remove roast to serving platter and keep warm; let stand for 15 minutes for slicing and serving. Serve with horseradish cream. |
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| Ingredients | | - |  | 1 bone-in beef rib roast (6-8 lbs) |
| - | | 3 cloves garlic, sliced |
| - | | 1 teaspoon pepper |
| - | | 1 cup heavy whipping cream |
| - | | 2 tablespoons prepared horseradish |
| - | | 2 teaspoons red wine vinegar |
| - | | 1 teaspoon ground mustard |
| - | | 1/4 teaspoon sugar |
| - | | 1/8 teaspoon salt |
| - | | dash pepper |
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