Herb Rub (below)
4 pound beef rib roast
1 clove garlic, cut in half
1/4 cup Dijon mustard
Horseradish Sauce (below), if desired

HERB RUB
3/4 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
OR
1 1/2 teaspoons dried thyme leaves
1 1/2 tablespoons chopped fresh rosemary
OR
1 1/2 teaspoons dried rosemary leaves
1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped

Mix all ingredients.

Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours or until thermometer reads 155º (medium doneness). Prepare Horseradish Sauce.

HORSERADISH SAUCE
1 cup sour cream
1 tablespoon plus 1 teaspoon horseradish sauce
1 tablespoon plus 1 teaspoon Dijon mustard
1/4 teaspoon coarsely ground pepper

Mix all ingredients. Cover and refrigerate at least 1 hour to blend flavors.

Apply to meat when served.

Note: Let meat stand 15 min. before serving.

How can a society that exists on instant mashed potatoes, packaged cake mixes, frozen dinners, and instant cameras teach patience to its young? ~ Paul Sweeney