Rib Eye Roast With Horseradish Peppercorn Cream


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.





30 min


1 min


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