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1 rib roast (7 to 8 pounds), with 3 to 4 ribs trimmed
2 teaspoons dry mustard
2 teaspoons sugar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
2 tablespoons all-purpose flour
2 cups beef stock
Roasted Potatoes
2 pounds cooked brussels sprouts, for serving
Horseradish Sauce
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 nyoirin
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