Rolled Rib Roast with Horseradish and Garlic

Mom would often make this when we had company over.  She found this recipe in a barbecue cookbook and transformed it into a meal prepared in the oven.  We live in Minnesota after all.  The grill is inaccessible for half the the year.  Mom would serve this with baked potatoes, salad and whatever vegetable she happened to find nearby.

If you use too small of a roast, it will likely over-cook.

Ingredients

• ⅓-½ cup prepared horseradish-Mom recently used Reece's Prepared Horseradish
• 1 ½ - 2 Tsp minced garlic
  
• 5-6 lb Rolled Rib Roast

Directions

• Preheat oven to 375° degrees
• Mix the horseradish and garlic together.
• Insert half of the mixture into the cracks and crevices as you are able.  You may also need to insert a blade into the ends to form pockets.
• Spread the remaining mixture on the outside of the roast.
• Insert a meat thermometer into the center of the roast.
• place in a uncovered roasting pan
• Bake until the temperature reads to desired doneness.
• 140° for rare
• 160° medum
• 170° well done.
• Let roast stand 15 minutes before carving.
• Approximately 3-servings per pound.