Beef rib roast with horseradish sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 3-rib Beef Rib Roast (small | |
| End) about 7 lbs, with chine | ||
| Bone removed | ||
| 6 | ounces | Jar Prepared white |
| Horseradish, drained | ||
| ½ | cup | Mayonaise |
| 3 | tablespoons | Whole Tricolor Peppercorns |
| (red, green, black) | ||
| 1 | teaspoon | Salt |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ½ | cup | Heavy or Whipping Cream |
Directions
HORSERADISH SAUCE
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