Rib Eye Roast With Horseradish Peppercorn Cream
Ingredients
| 1 3 lb rib roast | ||
| 2 tbs creamed horseradish | ||
| 1 tsp Dijon style mustard | ||
| 2 tbs peppercorns cracked(combination black,pink and green) | ||
| 1/2 cup whipping cream | ||
| kosher salt to taste | ||
| 4 medium onions | ||
| Parsley sprigs for garnish |
- Pre-heat oven to 350 degrees.
- Combine cream style horseradish, garlic, 3 tsp of racked peppercorns, and the salt; rub mixture onto the meat.
- Place beef roast, fat side up, on a rack in a shallow roasting pan.
- Do not add liquid. Do not cover.
- Insert a meat thermometer into the center of the roast. Roast uncovered, 1 and 1/2 hours or until thermometer registers 135 degrees for rare, 2 to 2 and 1/2 hours or 150 degrees for medium. ( the meat’s temperature will rise about 10 degrees while standing)
- Slice root ends from onion so they will stand upright. Brush onions with olive oil. sprinkle with the remaining salt and black peppercorns.
- Add onions to pan during last the last one hour of roasting.
- Serve with horseradish Peppercorn cream.
- In a chilled mixing bowl beat whipping cream just until soft peaks form.
- Mix horseradish with Dijon mustard.
- Cover and refrigerate for several hours to allow flavors to incorporate.
- Bring horseradish cream to room temperature before serving.
- Drape horseradish cream over sliced roast and sprinkle each serving with cracked peppercorn mixture and kosher salt to taste.
- Serve along with the roasted onions. Garnish with fresh parsley.
- You may reserve the meat juices to make a gravy for later use.
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