I didn’t get to do my rib roast at Christmas, so I decided that the New Year would not start before I cooked one. I started out with some fresh horseradish root from my neighbor’s garden. Here is a picture of what fresh horseradish looks like before I started to shred it.
The next picture is the coarse shred with my food processor.
And finally, a finer shred prior to coating the rib roast. I had a partial jar of Urbaniak’s horseradish that was bought for me from one of their stores in Erie, PA, so I added some freshly grated horseradish to the jar to insure that I had sufficient horseradish for dinner.
More to follow in Part 2.
Art
