Roast Beef with Horseradish Cream

Freshly cracked peppercorns will give your roast the most aromatic flavor. A creamy topper is the perfect complement.

Roast Beef with Horseradish Cream
20 mins
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  • 1 teaspoon pink and/or black peppercorns, cracked
  • 3/4 teaspoon salt
  • 1 4 - 6 pound boneless beef rib-eye roast
  • 1 recipe Horseradish Cream (see recipe below)
Horseradish Cream
  • 1/2 cup whipping cream
  • 2 tablespoons cream-style prepared horseradish
  • 1/2 teaspoon dry mustard

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How to Make Prime Rib with Creamed Horseradish

This Prime Rib with Creamed Horseradish dish is great for special occasions and the holidays. Beautiful and full of great flavor, this is served with our gravy and creamy horseradish to finish the presentation.

Sprinkle cracked peppercorns and salt evenly over roast; rub in with your fingers. Place roast, fat side up, on a rack in a 15-1/2x10-1/2x2-inch roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, in a 350 degree F oven until desired doneness. (Allow 1-3/4 to 2 hours for medium-rare doneness [135 degree F] or 2 to 2-1/2 hours for medium doneness [150 degreeF].)
Reserve pan drippings for Individual Yorkshire Puddings or Yorkshire Pudding. Cover with roast with foil; let stand while preparing pudding(s). (The meat's temperature will rise 10 degree F during standing.)
To serve, slice roast. Serve with the Horseradish Cream. Makes 12 servings.
Horseradish Cream
In a chilled small bowl, beat whipping cream with chilled beater or an electric mixer on medium speed until soft peaks form (tip curl). Fold in cream-style prepared horseradish and dry mustard. Serve immediately, or cover and store horseradish mixture in the refrigerator up to 24 hours.
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