Beef Rib Roast with Creamy Horseradish Sauce

By á-3915

Ingredients

• 1 (4 rib) beef rib roast from small end (7 pounds) trimmed and chine bone removed
• 3 tbsp. whole tricolor peppercorns (red, green, and black)
• 1 tsp. salt
• Creamy Horseradish Sauce
• 1 jar (6 ounces) white horseradish, drained
• 1/2 cup mayonnaise
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/2 cup heavy or whipping cream

Preparation

Step 1

SAUCE

1. In small bowl, combine all ingredients, except the heavy/whipping cream.

2. Whip heavy/whipping cream and then fold into horseradish mixture.

ROAST

1. Preheat oven to 325. In medium roasting pan (14 x 10) place rib roast, fat side up. Crush peppercorns with salt. Use to rub on fat side of roast.

2. Roast beef until meat thermometer inserted in thickest part of meat reaches 140 degrees. Internal temp. should rise to 145 upon standing. OR toast until desired doneness.

3. When roast is done, transfer to warm large platter and let stand 15 minutes to set juices before carving.

4. Slice and serve with sauce.