FOR THE BASTING SAUCE: Heat together all the ingredients and stir to blend. Simmer for 1 minutes. Brush roast on all sides with basting mixture. Place roast, bone side down, in a roasting pan and roast in a 300°F oven until meat thermometer registers desired doneness.* Baste two or three times during the roasting period.
Remove roast from the oven. Remove the strings and place on a serving platter. Slice at the table and serve with majesty and pride. Serve with Horseradish Cream Sauce.
FOR THE HORSERADISH CREAM SAUCE: Combine sour cream and horseradish and stir until blended. Refrigerate. Remove from the refrigerator about 20 minutes before serving.
*NOTE: Meat thermometer should be inserted into the thickest past of the roast. Make certain that it does not touch the bone. Meat thermometer should register for:.