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Live! From Jasper's Kitchen
 
Horseradish, Mint and Garlic Crusted Rib Roast
10 garlic cloves
1/4 cup olive oil
1/3 cup prepared horseradish
1 bunch fresh mint Leaves
1 teaspoon coarse sea salt
Black pepper to taste
4 lb. well-trimmed boneless beef rib roast

Place garlic in food processor and add olive oil and fresh mint. Add prepared horseradish and coarse salt. Puree until smooth. Place rack on large rimmed baking sheet. Sprinkle beef with salt and pepper. Spread thin layer of garlic horseradish mixture on underside of beef. Place beef, garlic mixture side down, onto rack. Spread beef with remaining garlic mixture. Cover and refrigerate at least 3 hours.

Position rack in oven; preheat to 375°F. Uncover beef. Roast until thermometer inserted into top center registers 135°F for med. rare, about 1 hour 45 minutes. Transfer beef to platter; let stand 20 minutes. Slice beef crosswise and serve.

Jasper's Notes: I like to stud the boneless rib roast with small slivers of garlic before marinating. For an English touch, I like to serve my Whipped Horseradish Cream on the side along with mashed potatoes and Yorkshire pudding to complete a great Easter dinner!


Japer's Whipped Horseradish Cream

1 cup whipping cream
2 tablespoons prepared horseradish
Dash Tabasco sauce
1/4 tea sp. Lawry's Seasoning Salt
1 tea sp. Fresh Chives
Whip cream until stiff peaks form. Fold in horseradish and Tabasco until well mixed. Top with minced chives. Chill until ready to serve with Rib Roast!