Horseradish-Rubbed Roast
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 212. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 4- to 6-pound beef rib eye roast
- 1/3 cup prepared horseradish
- 1 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1/4 cup margarine or butter, softened
- 1/2 cup dairy sour cream or 1/4 cup whipping cream, whipped
- 1 tablespoon snipped parsley
Instructions
- Cut 1-inch-wide pockets into roast at 3-inch intervals. If desired, sprinkle roast with salt and pepper. In a mixing bowl combine horseradish, lemon peel, and lemon juice. Reserve 2 tablespoons of the horseradish mixture. Stir margarine into remaining horseradish mixture. Firmly press margarine mixture onto roast and into pockets.
- Place meat, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 325° oven for 1 1/4 to 2 hours for rare (140°), 1 1/4 to 2 1/4 hours for medium (160°), or 1 1/2 to 2 1/2 hours for well-done (170°). Cover with foil and let stand for 15 minutes before carving.
- Meanwhile, stir together reserved horseradish mixture, sour cream or whipped cream, and parsley. Pass with meat.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Roast Beef and Horseradish (3283880815).jpg" by David Pursehouse from Kawasaki, Japan; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Roast_Beef_and_Horseradish_(3283880815).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.