Serves Approximately 8 People

Rib Roast:
One - 8 to 9 lb. Beef Rib Roast with bones
3 Tbs. Olive Oil
1 1/2 Tbs. Minced Garlic
1 1/2 Tbs. Dried Thyme
2 tsp. Dried Mustard
1 1/2 tsp. Salt
1 tsp. Ground Black Pepper

Sauce:
1 1/2 Cups Chilled Whipping Cream
1/3 Cup Cream-style White Horseradish
1 1/2 tsp. Fresh Lemon Juice
1 tsp. Sugar
1 Cup Walnuts, toasted, chopped

METHOD:
Pat dry Rib Roast. Mix oil, garlic, thyme, mustard and salt and pepper. Rub roast with mixture, coating evenly. Cover and refrigerate roast for at least two hours.

Position rack in center of the oven. Preheat oven to 425 degrees. Place Roast in large roasting pan. Roast for 45 minutes. Then, cover loosely with foil; continue roasting until meat thermometer inserted straight down from top into center registers 125 degrees for rare, about 1 hour and 5 minutes. Remove from oven. Loosely tent with foil. Let roast stand for 30 minutes.

Prepare sauce. Using electric mixer, beat cream, horseradish, lemon juice and sugar in bowl until it reached medium peaks. Season with salt and pepper and continue to beat until firm peaks form. Fold in walnuts. (Can be made up to four hours in advance.)

Transfer roast to platter. Garnish as desired. Serve, passing horseradish sauce separately.