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INGREDIENTS
6 to 7 lbs. of standing ribs  ( 3 to 4 attached together)  at room temperature
6 tbs. prepared white horseradish
8 slices of rye bread ( with carroway seeds) made into bread crumbs

Preheat oven to 300 degrees

DIRECTIONS
Place meat on the rack in a roasting pan and place in oven
Remove from oven after about 90 mins.
Increase oven temperature to 400 degrees
Carefully remove any juices from the pan and reserve to the side
Coat exterior of the roast with horseradish
Cover with  bread crumbs on top and pack down with hands evenly
Sprinkle with salt and fresh ground black pepper
Drizzle the reserved pan juices over the crumbs
Return the roast to the oven and finish cook for about another additional 30 mins.
*  Meat thermometer should read about 135 to 140 degrees for "Rare"
and 145 to 150 degrees for "medium rare"
Serve with mashed potatoes