1. Make sauce by combining mayonnaise, sour cream, horseradish, mustard, chives and sugar in a bowl. Season with salt and pepper. Cover and refrigerate until needed. Sauce can be made many hours in advance.

2. Pat steaks dry with paper towel. Trim excess fat around the tip of the rib bone on each steak, if desired. Brush each steak with 1 tsp of oil; season with salt and pepper. Grill steaks to the desired doneness, about 3 to 3 1/2 minutes per side for rare, and 3 1/2 to 4 1/2 minutes per side for medium-rare to medium (see Note). Plate steaks and serve with the horseradish sauce.

Note: Bone-in, beef rib grilling steaks can vary in thickness, and that affects cooking time. Thicker ones, logically, will take longer to cook than thinner ones. To accurately check for doneness, insert an instant-read meat thermometer through the side of the steak into the centre of the thickest part of the meat. When ready, a rare steak will be about 120 to 125 F, medium-rare will be 125 to 130 F, and a medium steak will be 135 to 140 F.

Options: Bundles or packages of chives are sold in our Produce Department. If unavailable, replace with minced green onion, to taste.