Peppered Roast Beef With Horseradish Sauce

Photo by Anna Williams
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


  1. Check 2tablespoons mixed-color peppercorns (black, white, pink, and green)
  2. Check 14-pound boneless beef rib roast, at room temperature
  3. Check kosher salt and black pepper
  4. Check 3/4cup sour cream
  5. Check 1/4cup prepared horseradish


  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.