Recipes and Cooking Beef Recipes Beef Roasts Roast Beef with Horseradish Cream Be the first to rate & review! Freshly cracked peppercorns will give your roast the most aromatic flavor. A creamy topper is the perfect complement. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 7, 2021 Print Rate It Share Share Tweet Pin Email Photo: Christina Schmidhofer Prep Time: 20 mins Roast Time: 1 hrs 45 mins Stand Time: 15 mins Total Time: 20 mins Servings: 12 Yield: 3 1/2 pounds roast beef, 1 cup sauce Jump to Nutrition Facts Ingredients 1 teaspoon pink and/or black peppercorns, cracked ¾ teaspoon salt 1 4 pound boneless beef rib-eye roast 1 recipe Horseradish Cream (see recipe below) Horseradish Cream ½ cup whipping cream 2 tablespoon cream-style prepared horseradish ½ teaspoon dry mustard Directions Sprinkle cracked peppercorns and salt evenly over roast; rub in with your fingers. Place roast, fat side up, on a rack in a 15-1/2x10-1/2x2-inch roasting pan. Insert an oven-going meat thermometer into center of roast. Roast, uncovered, in a 350 degree F oven until desired doneness. (Allow 1-3/4 to 2 hours for medium-rare doneness [135 degree F] or 2 to 2-1/2 hours for medium doneness [150 degreeF].) Reserve pan drippings for Individual Yorkshire Puddings or Yorkshire Pudding. Cover with roast with foil; let stand while preparing pudding(s). (The meat's temperature will rise 10 degree F during standing.) To serve, slice roast. Serve with the Horseradish Cream. Makes 12 servings. Horseradish Cream In a chilled small bowl, beat whipping cream with chilled beater or an electric mixer on medium speed until soft peaks form (tip curl). Fold in cream-style prepared horseradish and dry mustard. Serve immediately, or cover and store horseradish mixture in the refrigerator up to 24 hours. Rate it Print Nutrition Facts (per serving) 215 Calories 11g Fat 1g Carbs 24g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 215 % Daily Value * Total Fat 11g 14% Saturated Fat 5g 25% Cholesterol 68mg 23% Sodium 214mg 9% Total Carbohydrate 1g 0% Protein 24g Vitamin C 0.6mg 3% Calcium 17mg 1% Iron 3.4mg 19% Potassium 442mg 9% Folate, total 7mcg Vitamin B-12 3.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.