2 tsp. EACH THYME, MARJORAM AND PEPPER<>3 CLOVES GARLIC (chopped)<>1/3 cup MAYONNAISE<>(1 --4 to 6 lb. BEEF RIB (EYE ROAST) small end<> 3 to 4 tsp. PREPARED HORSERADISH<>1 tbsp. CHOPPED CHIVES<> 1 cup whipping cream<><><>PREHEAT OVEN TO 350 degrees<>STIR TOGETHER THYME. MARJORAM, PEPPER AND GARLIC<> RUB OVER ALL SIDES OF (RIB ROAST) SEASON WITH SALT. PLACE (ROAST on a RACK in a shallow PAN.<> INSERT MEAT THERMOMETER in THICKEST PART OF (RIB ROAST)> ROAST FOR 1 3/4 to 2 1/4 HOURS or UNTIL THERMOMETER REGISTERS 140degreesF. for MEDIUM RARE<> REMOVE FROM PAN. (COVER WITH FOIL AND LET STAND 15 minutes BEFORE CARVING. TEMPERATURE WILL RISE TO 145degreesF. during STANDING. (MEANWHILE , COMBINE MAYONNAISE, HORSERADISH and CHIVES. WHIP CREAM, FOLD INTO MAYONNAISE MIXTURE, CHILL UNTIL SERVING TIME. (SERVE WITH RIB ROAST) DELICIOUS!!!
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