Rib Roast Beef with Horseradish Cream Sauce

Serve this simple yet spectacular rare roast beef with a hearty red wine or Champagne of course 

Rib Roast Beef with Horseradish Cream Sauce
8 servings

For Sauce 
1 1/2 cups chilled whipping cream 
1/4 cup creamy horseradish sauce
1 1/2 teaspoons fresh lemon juice teaspoon 
1/2 teaspoon sugar 

For Beef
1 8 to 9-pound beef rib roast with bones (cut from small end) 
3 tablespoons prepared hot English mustard or Dijon-style mustard
   Additional prepared mustard for serving

Prepare sauce: Using electric mixer, beat cream, horseradish, lemon juice and sugar in bowl to medium peaks. Season with salt and pepper. Continue beating until firm peaks form. 

Prepare beef: Preheat oven to 425°F. Place beef in roasting pan. Spread 3 tablespoons mustard over. Roast 45 minutes. Cover loosely with foil; continue roasting until meat thermometer inserted straight down from top into center registers 125° F for rare, about 1 hour 5 minutes.  Remove from oven.  Loosely tent foil over roast.  Let stand 30 minutes

Transfer roast to platter. Serve with horseradish cream and additional mustard 

make ahead
Horseradish cream can be made 4 hours ahead. Cover and chill.