Peppered Roast Beef With Horseradish Sauce

Peppered Roast Beef With Horseradish Sauce
Anna Williams
Serves 8
10
minutes
120
minutes

Ingredients

2
tablespoons
mixed-color peppercorns (black, white, pink, and green)
1
4-pound
boneless beef rib roast, at room temperature
kosher salt and black pepper
3/4
cup
sour cream
1/4
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.
Kate Merker
December 2010

Nutritional Information

  • Per Serving
  • Calories 395
  • 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
What does this mean? See Nutrition 101.