7-8 lb bone-in beef rib roast
8 garlic clove slices
1/4 cup whole-grain dijon mustard
1/4 cup creamy horseradish sauce (from jar)
1 large shallot, finely chopped
1/4 tsp cracked black pepper
1 cup Italian-style Panko breadcrumbs
2 tbsp chopped fresh parsley

Position rack in center of oven. Preheat to 350°F.

Cut 8 (1/2" deep) slits all over beef, insert 1 garlic slice into each slit. Place beef in a large roasting pan.

In a bowl, combine mustard, horseradish sauce, shallot and pepper. Spread over beef.

In a separate bowl, combine breadcrumbs and parsley. Evenly press onto mustard mix on beef.

Roast beef for about 2 hours and 20 minutes for medium-rare. Tent with foil if browning too quickly. Let stand for 15 minutes before carving.

This is so succulent, perfect for a Christmas Eve dinner.

Submitted by: Sherry Monfils