Peppered Roast Beef With Horseradish Sauce

The zesty horseradish sauce recipe that accompanies this roast beef provides the ideal partner for the flavorful, marbled meat. And while the sauce might evoke expensive steakhouse dinners, it’s actually ridiculously simple to make (shh!). Simply stir together sour cream, plus prepared horseradish, and salt and pepper. Try the spicy, creamy sauce alongside our buttered roast beef—which cooks up in the oven, with a crust of crushed peppercorns, in roughly an hour and a half—or grilled pork or steak. Add a baked potato or a cooked green on the side, and you’ll have a comfort food spread that’s sure to satisfy.

roast-beef
Photo by Anna Williams
Peppered Roast Beef With Horseradish Sauce 4.1 203 5 1
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  • Serves 8
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    Nutritional Information

    Per Serving

    • Calories 395 calories
    • Fat 21 g
    • Sat Fat 10 g
    • Cholesterol 149 mg
    • Sodium 610 mg
    • Protein 45 g
    • Carbohydrate 2 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 5 mg
    • Calcium 37 mg
The zesty horseradish sauce recipe that accompanies this roast beef provides the ideal partner for the flavorful, marbled meat. And while the sauce might evoke expensive steakhouse dinners, it’s actually ridiculously simple to make (shh!). Simply stir together sour cream, plus prepared horseradish, and salt and pepper. Try the spicy, creamy sauce alongside our buttered roast beef—which cooks up in the oven, with a crust of crushed peppercorns, in roughly an hour and a half—or grilled pork or steak. Add a baked potato or a cooked green on the side, and you’ll have a comfort food spread that’s sure to satisfy.

Ingredients

  1. Check 2 tablespoons mixed-color peppercorns (black, white, pink, and green)
  2. Check 1 4-pound boneless beef rib roast, at room temperature
  3. Check kosher salt and black pepper
  4. Check ¾ cup sour cream
  5. Check ¼ cup prepared horseradish

Directions

  1. Heat oven to 375° F. Place the peppercorns in a resealable plastic bag and crush with the bottom of a heavy pan.
  2. Place the beef in a large roasting pan and season with the crushed peppercorns and 1½ teaspoons salt, pressing gently to help the peppercorns adhere.
  3. Roast the beef to the desired doneness, 85 to 95 minutes for medium-rare (internal temperature registers 130° F*). Transfer to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.
  4. Meanwhile, in a small bowl, combine the sour cream, horseradish, and ½ teaspoon each salt and black pepper. Serve with the beef.
  5. *Note: This is the temperature preferred by the Real Simple test kitchen, and it is considered safe by many experts. The U.S. Department of Agriculture’s recommendation for maximum safety is 15° to  20° F higher.