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Celebration Roast Recipe

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This recipe for Celebration Roast, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Shea
Added: Sunday, October 14, 2007


2 tbsps. cream-style prepared horseradish (recipe below)
3-4 cloves garlic, minced
4-5 tsps. cracked black pepper
½ tsp. salt
4-6 lb. ribeye roast
8 medium onions
6 small red and/or white onions (optional)
1 tbsp. olive oil
Horseradish peppercorn cream
1/2 cup whipping cream
2 tbsps. cream style horseradish
1 tsp. Dijon mustard
1 to 2 tbsps. cracked pepper

Mix horseradish, garlic, 3 tsps. cracked peppercorns, and salt; rub mixture over meat. Place beef, fat side up, on rack in shallow roasting pan. Insert meat thermometer into center of roast.

Roast, uncovered in a 350 degree oven for 1 ½ to 2 hours, or until meat thermometer registers 135 degrees for medium rare, or 2 to 2 ½ hours or until thermometer registers 150 degrees for medium. Cover meat with foil; let stand for 15 minutes (temperature will rise 10 degrees during standing).

Meanwhile, slice root ends from medium and small onions so they stand upright. Brush with olive oil, sprinkle with remaining cracked pepper. During last 1 ¼ hours of roasting time, arrange onions upright around meat.

Serve meat with roasted onions and Horseradish Cream.

Horseradish Peppercorn Cream
Mix cream with horseradish and mustard. Sprinkle with cracked pepper. Refrigerate until ready to use. Makes about 1 cup.

Number Of Servings:
Number Of Servings:
12 to 16
Personal Notes:
Personal Notes:
This is our traditional “Christmas Day in Pittsburgh” dinner. It’s a little boring with just the 6 of us, but somebody usually spills something on the good tablecloth to liven things up.




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