No that is a really unusual preparation for me.
I have seen the horseradish and garlic rub applied to the outside of the prime ribs before roasting. It's good enough, but I'm not a huge fan of that preparation since it destroys a lot of the essential flavor oils in the horseradish in the process.
For the slice like that I was wondering what kind of a binder you would use, because straight sour cream and horseradish just popped on top of a slice would sort of melt and release a lot of moisture. But you answered that, it's breadcrumbs.
It also sounds like the kind of thing where you need an intense salamander to make it work.
So probably better at a restaurant than at home.