Roast beef with creamy horseradish sauce

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Don’t be a grinch! Make your holidays merry and bright with a kick of horseradish over your roast beast feast. Prepping the night before gives you more time to open presents in the morning.

Roast beef with creamy horseradish sauce
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Roast beef with creamy horseradish sauce

Recipe by The Cooking LawyerCourse: DinnerCuisine: AmericanDifficulty: Easy
Prep time

5

minutes
Cooking time

1

hour 

30

minutes
Inactive Time

120

minutes
Total time

3

hours 

25

minutes

Ingredients

  • 1 Beef Rib Roast – bone in

  • 1 TBS Kosher salt

  • 1 TBS granulated garlic

  • 1 TBS black pepper

  • Horseradish sauce

  • 1 cup fat-free sour cream

  • 2 TBS fat-free mayonnaise

  • 4 TBS prepared horseradish, drained

  • 2 tsp apple cider vinegar

  • 1/2 tsp salt

  • 1/2 tsp black pepper

Directions – Night before instructions

  • Mix salt, pepper, and granulated garlic. Generously season the rib roast. Place in the refrigerator uncovered overnight.
  • In bowl, mix together all of the horseradish ingredients. Cover and place in refrigerator overnight.
  • Day of Instructions
  • One hour before cooking time, take the rib roast out of the refrigerator. Place the roast bone-side down on a roasting pan with the roasting tray.
  • Re-apply a coating of kosher salt.
  • After an hour, turn the oven to 450 degrees. Cook meat for 30 minutes.
  • Then turn oven down to 350 degrees. Continue cooking 12 minutes per pound.
  • For a medium-rare prime rib, when the roast hits 130 degrees, remove from oven. (See note for rare cooking time). Tent with foil. Let the meat rest for an hour. The meat will keep cooking under the foil.
  • After an hour, you can carve the meat. Serve with a scoop of horseradish dressing for a festive feast.

Notes

  • If you would like the meat more rare, remove from the oven when the meat reaches 120 degrees. Tent and let rest for an hour.