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.
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
¾ cup sour cream
¼ cup prepared horseradish
Sat fat 10g
How to Make It
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.
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