Serves: 12
Total Calories: 64

FOR THE PASTE:
2 tablespoons black peppercorns
2 tablespoons mustard seeds
1/2 cup country-style whole grain mustard
2 tablespoons Worcestershire sauce
2 tablespoons fresh chopped rosemary

FOR THE HORSERADISH CREAM:
1 cup sour cream
2 tablespoons prepared horseradish
1 tablespoon dried green peppercorn, crushed
1 tablespoon Worcestershire sauce

1 seven-bone standing beef rib roast, 12 to 14 lbs
2 tablespoons kosher salt

TO MAKE THE PASTE: Using a spice grinder or mortar and pestle, crush the peppercorns and mustard seeds. Transfer to a small bowl and combine with the remaining paste ingredients. Mix well.

Spread the paste evenly over the roast, cover with plastic wrap, and refrigerate for 12 to 24 hours.

TO MAKE THE HORSERADISH CREAM: In a small bowl whisk together the horseradish cream ingredients. Refrigerate until ready to serve.

Allow the roast to stand at room temperature for 30 to 40 minutes before grilling. Season with the salt and grill over Indirect Medium heat, keeping the grill's temperature between 350°F and 375°F until the internal temperature reaches 135°F for medium rare, about 2 to 2 1/2 hours.

Remove the roast from the grill, loosely cover with aluminum foil, and allow to rest for 20 to 30 minutes before slicing. The internal temperature will rise 5°F to 10°F during this time.

Using a sharp knife, remove the bones from the roast and cut the meat into 3/4 inch slices. Serve warm with the horseradish cream sauce on the side.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 12
Total Calories: 64
Calories from Fat: 30

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Beef
Bacon-Mushroom Beef Rolls
Beef Ribs With Cabernet Sauce
Beef Satay
Beer-Bathed Brisket
Bistecca Alla Fiorentina
Black Thai Burgers With Gingered Shiitakes
Blue-Cheese Burgers With Spicy Celery Slaw
Bourbon-Glazed Cajun Tenderloin
Chili On The Grill
Chili-Rubbed Veal Loin Chops With Green Chile Butter
Chopped "Steaks" With Ketchup Glaze
Classic Bacon Cheeseburger
Corned Beef And Swiss On Rye
Dry-Rubbed Porterhouse With Barbecue Steak Sauce
Filet Mignon With Cremini-Wine Sauce
Filets And Crab With Béarnaise Sauce
Flank Steak With Salsa Verde
Flatiron Steaks With Steakhouse Sauce
Garlic And Herb-Crusted Slow-Smoked Prime Rib
Greek Pita Pockets
Grilled Beef Tenderloin With Hoisin-Plum Mop
Guacamole Cheeseburgers
Hanoi Beef Kabobs
Herbed Veal Loin
Hickory-Smoked Boneless Rib Roast
Hoisin Beef Kabobs With Tomato Salad
Holiday Beef Tenderloin
Kansas City Boneless Rib Roast
Korean Short Ribs
Lemon-Herb Beef Kabobs With Couscous Salad
Mexican Flank Steak With Jicama-Orange Salad
Molasses Short Ribs With Onion Marmalade
Molto Bene Sirloin Steak
Mustard Prime Rib With Horseradish Cream
New York Strips With Roasted Garlic Butter
Peanut-Curry Flank Steak
Pineapple-Hoisin Beef Ribs
Rosemary Tri-Tip
Sizzling T-Bones With Mustard Butter
Smoked Santa Maria Tri-Tip
Southwest Sirloin With Corn Salad
Spicy Rib-Eye Steaks With Tomato Chutney
Spicy Skirt-Steak Fajitas
Spinach-Stuffed Veal Chops
Spiral Steaks With Pesto, Olives, And Tomatoes
Steak Tacos
Stuffed Herbed Tenderloin
Szechwan Sirloin Steak With Green Bean Salad
Tandoori Beef With Lentil Salad
Texas Rib-Eye Steaks With Chili Barbecue Sauce
Thai Steak Salad
The Ultimate Bacon-Mushroom Cheeseburger
Tia Maria Skirt Steak
Too-Good-To-Be-True Sloppy Joes
Veal Paillards With Lemon Butter
Veal Rib-Eyes With Tomato-Pepper Jam
Walnut And Garlic Stuffed Prime Rib