I foolishly forgot to take pictures, so this stock image will have to do.
An awesome rib roast was the featured item. My late brother-in-law supplied a recipe long ago. Here’s how it goes:
A rib roast
Salt & pepper
A chunk of horseradish root
Brown or Dijon mustard
Pre-heat the oven to 425.
Take your roast, trim off most of the fat cap, and season it well with salt and pepper. Then smear a layer of brown mustard over the top of the beast. Take your horseradish root (no, not the stuff out of a jar) and grate up a nice pile of it with your box grater or food processor. A cup or two.
With your hands, pat the grated horseradish onto the mustard.
Set it on a rack in a shallow baking pan, horseradish side up naturally, and stick it in the oven. After 15 minutes, turn it down to 350.
My roast was 7 pounds (three ribs) and the total cooking time to medium-rare was around two hours. Use a meat thermometer to test it, and when it gets to 125 remove it and let it sit on the counter for 15-20 minutes before carving off big chunks for your guests.
Leftovers are great for breakfast. Either slice it up for steak-and-eggs, or chop it up and fry it with potato and onion for an amazing roast beef hash.