Beef Rib Roast with Creamy Horseradish Sauce

In medium roasting pan (about 14" by 10"), place beef rib roast, fat-side up. In mortar with pestle, crush peppercorns with salt. Rub peppercorn mixture over roast. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast beef in 325 degrees F oven until meat thermometer reaches 140 degrees F (about 20 minutes per pound). Internal temperature of meat will rise to 145 degrees F (medium-rare) upon standing. Or, roast to desired doneness. When beef is done, place on warm large platter and let stand 15 minutes for easier carving. Meanwhile, prepare Creamy Horseradish Sauce. CREAMY HORSERADISH SAUCE: In small bowl, mix one 6-ounce jar prepared white horseradish, drained, 1/2 cup mayonnaise, 1 teaspoon sugar, and 1/2 teaspoon salt. Whip 1/2 cup heavy or whipping cream; fold into horseradish mixture. Makes about 1 2/3 cups. Each tablespoon sauce: About 50 calories, 0 g protein, 1 g carbohydrate, 5 g total fat (2 g saturated), 8 mg cholesterol, 70 mg sodium.