3 to 5 lb. standing rib or rolled roast
6 large potatoes
2 tbsp. butter, at room temperature
2 tbsp. Dijon mustard
2 to 3 tsp. horseradish
1 minced garlic clove

Preparation Time 10 minutes
Roasting Time 1 hour
Makes 6 to 8 Servings

From Carolyn's Kitchen 

1. Preheat oven to 325 degrees. Bring roast to room temperature or use cold from the refrigerator. Peel potatoes and cut into quarters. Place in a large saucepan and cover with cold water. Bring to a boil, uncovered, over high heat, then reduce heat to low. Simmer, partially covered, until partly cooked and just tender when pierced with a skewer, from 10 to 15 minutes. Drain well. 

2. If roast is very moist, pat dry with paper towels. Place roast in a shallow pan with sides. In a small bowl, stir butter with Dijon, horseradish and garlic. Using your fingers or a small palette knife, cover outside of roast with mixture. Place potatoes around roast. Roast, uncovered, in centre of oven for about 20 minutes per pound  for a roast that was at room temperature or 25 minutes per pound for a cold roast that will be medium rare to medium when it is done. Stir potatoes occasionally.

3. Remove roast to a cutting board and let stand 10 minutes before slicing. Slice beef and serve with potatoes. Any remaining roast can be covered and refrigerated for up to 3 days. Thinly slice cold roast beef for exceptional sandwiches.