---------------------------SAUCE---------------------------
  1 1/2 c  Whipping Cream
    1/4 c  Horseradish
    1/2 ts Sugar
      1 c  Walnuts, toasted,
           -chopped
  1 1/2 ts Lemon Juice
---------------------------BEEF---------------------------
      8 lb Beef rib roast
      3 tb English mustard, hot
           Kale, optional
  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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