Mustard-coated rib roast with horseradish sauce

1. Mix first 7 dry ingredients in a small bowl.
2. Mix mustard, onion, and garlic in another small bowl.
3. Rub mustard mixture over meat.
4. Sprinkle the spice mixture over roast surface.
5. Cover and refrigerate for 2 hours before cooking.
6. Or, if time allows, for a "cured" flavor, let seasoned roast stand in refrigerator overnight before cooking.
7. Place roast, fat side up, on a rack in a shallow roasting pan in a 325 °F oven for 2 ¼ hours or 26-30 min./lb.
8. Remove from oven when meat thermometer inserted in center, not touching bone or fat, registers 135 °F for med-rare or 150 °F for medium doneness.
9. Let roast stand tented with foil for 15 min. before carving.
10. Serve with horseradish sauce (recipe below).
11. Serves 8 to 1Horseradish sauce: mix grated radishes, horseradish, mustard and sugar in a small bowl.
12. Just before serving, pour radish mixture over whipped cream and fold together gently.
13. Serve with sliced beef roast.
14. Makes 2 cups.
15. * cookfdn brings you this recipe with permission