SAUCE
1 1/2 cup Whipping Cream
1/4 cup Horseradish
1/2 tsp Sugar
1 cup Walnuts, toasted, chopped
1 1/2 tsp Lemon Juice
BEEF
8 lb Beef rib roast
3 tbsp English mustard, hot
Kale, optional
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FOR SAUCE: Beat cream, horseradish, lemon juice and sugar in bowl to medium peaks. Season with salt and pepper. Continue beating until firm peaks form. Fold in walnuts. Cover and chill. FOR BEEF: Preheat oven to 425F. Place beef in roasting pan. Spread 3 tablespoons mustard over. Roast 45 minutes. Cover loosely with foil; continue roasting until it reaches 125F. for rare, about 1 hour 5 minutes. Remove from oven. Loosely tent foil over roast. Let stand 30 minutes. Transfer roast to platter. Garnish with kale, if desired. Serve, passing horseradish sauce and additional mustard.
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