Recipe - Horseradish-Crusted Rib Roast

2 tablespoon Oil
2 pound Rib roast ; (4rib section)
Salt; to taste
Freshlyground black pepper;
to taste
2 tablespoon Wholegrain mustard
1 cup Finelygrated fresh
horseradish root
1 cup Reduced beef stock; (jus)
2 tablespoon Chopped parsley; for garnish

Preheat oven to 400 degrees. In a large skillet heat oil until very hot.
Generously season rib roast and sear on all sides. Remove to a cutting
board and allow to cool slightly. Brush roast with mustard (mustard will
make horseradish adhere). Carefully pack horseradish all over top part of
roast to form a crust. Place roast on a rack in a roasting pan and roast 25
minutes, or until internal temperature registers 150 degrees on an
instantreading thermometer. Remove roast to cutting board, cover loosely
with foil and let rest at least 15 minutes. To serve, pour any juices that
have accumulated on board into a small saucepan with beef stock and reheat.
Carve roast into 4 ribs and spoon sauce over. Garnish with parsley. This
recipe yields 4