One 3-rib beef rib
roast (small end), about 7 pounds, with chine bone removed
3
tablespoons whole tricolor peppercorns (red, green, and black)
1
teaspoon salt
1. In medium roasting pan (about 14" by 10"), place beef
rib roast, fat-side up. In mortar with pestle, crush peppercorns with
salt. Rub peppercorn mixture over roast. Insert meat thermometer into
center of roast, being careful that pointed end of thermometer does not
touch bone. 2. Roast beef in 325 degrees F. oven until meat thermometer
reaches 140 degrees F. (about 20 minutes per pound). Internal temperature
of meat will rise to 145 degrees F. (medium-rare) upon standing. Or, roast
to desired doneness. 3. When beef is done, place on warm large platter and
let stand 15 minutes for easier carving. Meanwhile, prepare Creamy
Horseradish Sauce.
CREAMY HORSERADISH SAUCE:
In small bowl, mix one 6-ounce jar prepared white horseradish,
drained, 1/2 cup mayonnaise, 1 teaspoon sugar, and 1/2 teaspoon salt. Whip
1/2 cup heavy or whipping cream; fold into horseradish mixture. Makes
about 1 2/3 cups