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Horseradish Roast Beef Recipe

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This recipe for Horseradish Roast Beef, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eric Ruderman
Added: Sunday, December 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 prime rib roast (bone in) (6 lbs.)
5 garlic cloves, minced
1/2 cup plus 2 T horseradish
2 fresh rosemary sprigs
4 fresh thyme sprigs
1/4 cup sea salt (or less regular salt)
2 T fresh ground pepper
1/2 cup extra virgin olive oil
2 carrots cut into chunks
1 red onion, halved
1 yellow onion, halved
5 red potatoes, halved
1 head of garlic, halved
1/2 cup sour cream

Directions:
Directions:
Preheat the oven to 350. In a bowl, mash together the garlic, 1/2 cup horseradish, rosemary leaves, thyme leaves, salt, pepper and olive oil. Rub this mixture all over the roast.

Place roast on a rack in a pan with the bone side on the bottom. Place vegetables around the roast and drizzle liberally with the olive oil.

Bake roast 1 1/2 - 2 hours for medium rare, or 20 minutes per pound (meat thermometer should
read 125 degrees for medium rare).

While roast is cooking, mix together 2 T. horseradish and sour cream. Refrigerate until use.

Remove roast from oven and place on a carving board; let rest for 20 minutes before you start to carve.

Remove vegetables and place on platter. Taste before serving to make sure they aren't too salty.

Serve roast with horseradish sauce.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Vegetables aren't really necessary, and they end up somewhat salty.

 

 

 

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