Beef stew with horseradish

Votes: 2

Time: 2 hours 25 minutes
Complexity: easily
Servings: 10-12

It's hard to imagine a more festive and grandiose centerpiece for a holiday table than a large roast straight from the oven. Prime rib beef, cut from the back of the carcass, is ideal for roasting, especially the unconventional method described in this recipe. The meat is brushed with a mixture of butter, horseradish, and pepper and roasted at a very high temperature for 5 minutes per pound of weight. Then turn off the oven, and the roast remains inside for another 1.5 hours. During this time, you can prepare a delicious sour cream and horseradish sauce and start welcoming guests. Roast cooked this way develops a crispy crust on the outside and remains juicy and tender on the inside.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Prime Rib

220 g (1 cup) butter, room temperature
1/4 cup prepared horseradish
2 tbsp. mixed peppercorns, coarsely ground
1 piece of thick edge of beef weighing 3-3.5 kg, boneless

Sauce

2 cups sour cream
2/3 cup prepared horseradish, drain the liquid
1 bunch fresh chives, coarsely chopped (about 3/4 cup)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butter, horseradish, black pepper, beef, sour cream, chives

Cooking the dish according to the recipe:

Prepare the prime rib: Preheat oven to 260°C (500°F). In a medium bowl, combine butter, horseradish, pepper, and 2 tablespoons of salt and mix well. Rub the butter mixture over the entire top and sides of the beef (leave the bottom uncovered) and place the roast on a rack set in a large roasting pan. Roast for 35-40 minutes (5 minutes per pound of weight), then turn off the oven and leave the roast in the oven for 1.5 hours (do not open the oven door during this time). The roast should be crispy on the outside and medium-rare on the inside.
Prepare the sauce: Meanwhile, in a medium bowl, combine sour cream, horseradish, 2 teaspoons salt, and 1 teaspoon pepper. Stir in the chives, cover, and refrigerate until ready to serve.