1 (5 lb.) beef rib roast
1/4 c. chopped fresh parsley
4 tsp. grated lemon peel
2 tsp. dried thyme
2 cloves garlic, minced
1/4 tsp. pepper
1/8 tsp. Tabasco sauce
1/4 c. olive oil
2 tbsp. fresh lemon juice
Horseradish Sauce

In blender or food processor combine parsley, lemon peel, thyme, garlic, pepper and Tabasco sauce. Slowly add oil to make a paste. Mix in lemon juice. Rub over surface of roast. Cover with wax paper and refrigerate at least 12 hours.

Remove roast from wax paper and place in roasting pan. Roast in preheated 500 degree oven, 15 minutes. Reduce oven temperature to 350 degrees and continue roasting approximately 15 minutes per pound for rare, 20 minutes per pound for medium and 25 minutes per pound for well done. Let stand covered in foil 10 minutes before carving. Serve with horseradish sauce. 10 - 3 ounce servings.

HORSERADISH SAUCE:

CALORIE WISE: Reduce olive oil to 1 tablespoon. In sauce use reduced calorie mayonnaise, and replace sour cream with low fat plain yogurt. (303 calories per serving.)

FAT WISE: Same as Calorie Wise (21 g fat per serving)

SODIUM WISE: In sauce, use low sodium mayonnaise. Replace mustard with 1/4 teaspoon dry mustard and omit salt. (80 mg sodium per serving.)