Beef rib roast with horseradish sauce

Yield: 10 servings

Measure Ingredient
1 \N 3-rib Beef Rib Roast (small
\N \N End) about 7 lbs, with chine
\N \N Bone removed
6 ounces Jar Prepared white
\N \N Horseradish, drained
½ cup Mayonaise
3 tablespoons Whole Tricolor Peppercorns
\N \N (red, green, black)
1 teaspoon Salt
1 teaspoon Sugar
½ teaspoon Salt
½ cup Heavy or Whipping Cream


In medium roastin pan (about 14" by 10"), place beef rib roast, fat side up. In mortar with pestle, crush peppercorns with salt. Rub peppercorns mixture into roast. Insert meat thermometer into the center of roast, be careful that the pointed end does not rest on bone. Roast beef in 325 degree oven until meat thermometer reaches 140 degrees. (about 20 minuites per pound) When beef is done place on large warm platter and let stand 15 minutes for easier carving.

Meanwhile prepare creamy horseradish sauce.

In small bowl mix all ingredients except whipping cream. In seperate bowl whip cream; then fold into horseradish mixture. Makes about 1⅔ cups. Each Tablespoon sauce: 50 calories, 0 g protein, 1 g carbohydrate, 5 g total fat ( 2 g saturated fat) 8 mg cholesterol, 70 mg sodium.

From Good Housekeeping - December, 1995.

Types & posted by Anne Marie Chiappetta - December, 1995.

Submitted By ANNE MARIE CHIAPPETTA On 12-08-95

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