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Classic Roast Beef with Horseradish Cream

Serves 8
Ready in 115 mins
Prep time 10 mins
Cooking time 105 mins
551 calories per serving


> 4 lbs boneless prime rib (at room temperature
> 3 tbsp melted butter
> coarsely ground black pepper
> 1 cup cream
> 1/3 cup prepared horseradish
> 1 tsp Dijon mustard


Preheat the oven to 450 ° F.
Pat the roast dry with paper towel and brush with butter. Sprinkle the meat with the coarsely ground pepper.
Place the meat in a roasting pan or large baking pan and roast for about 15 min at 450 ° F. Lower heat to 325 ° F and roast 60-90 min or until internal temperature reaches 135 ° F.
While the meat roasts, use a whisk or electric hand mixer to whip the cream with a pinch of salt until stiff. Season with pepper.
Gently fold the horseradish mustard mixture into the cream.
Remove the roast from oven and cover loosely with aluminum foil. Let the meat rest 15 minutes.
Cut the roast beef against the grain into thin slices. Serve the sauce separately.

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