Main Dishes:

Celebration Roast

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Ingredients

2 tablespoons cream-style prepared horseradish
4 cloves garlic, minced
3 teaspoons peppercorns, cracked (or cracked pepper) divided
1/2 teaspoon salt
1-4 to 6 pound boneless beef ribeye roast
Horseradish-Peppercorn Cream (optional):
1/2 cup whipping cream
2 tablespoons cream-style prepared horseradish
1 teaspoon Dijon-style mustard
2 tablespoons pink and black peppercorns, cracked

Instructions

Preheat oven to 350 degrees. Combine cream-style horseradish, garlic, 3 teaspoons of the cracked peppercorns and the salt; rub mixture onto 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 center of roast. Roast, uncovered, 1-1/2 to 2 hours or until thermometer registers 135 for medium rare or 2 to 2-1/2 hours or until thermometer registers 150 for medium. If desired, serve with Horseradish-Peppercorn Cream: In a chilled bowl, beat whipping cream just until soft peaks form. Fold in horseradish and Dijon-style mustard. If not using immediately, cover and store horseradish mixture in the refrigerator up to 6 hours. Sprinkle each serving of cream with cracked peppercorns.

Marion Erickson
Rock Island