Peppered Roast Beef With Horseradish Sauce
Serves 8|
Hands-On Time:
|
Total Time:
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
- Heat oven to 375° F. Place the peppercorns in a resealable plastic bag and crush with the bottom of a heavy pan.
- 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.
- 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.
- Meanwhile, in a small bowl, combine the sour cream, horseradish, and ½ teaspoon each salt and black pepper. Serve with the beef.
- *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.
Nutritional Information
- Per Serving
- Calories 395
- Fat 21g
- Sat Fat 10g
- Cholesterol 149mg
- Sodium 610mg
- Protein 45g
- Carbohydrate 2g
- Sugar 1g
- Fiber 0g
- Iron 5mg
- Calcium 37mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
A multicolored blend of peppercorns offers a nuanced variety of flavors, ranging from mild and slightly sweet to sharp and
hot. Crushed black peppercorns alone will also work in this recipe.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
