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Horseradish-Crusted Roast Beef

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To showcase the deeply flavorful grass-fed beef that’s sold at Fleisher’s, Jessica and Josh Applestone make a simple roast beef using any number of cuts, including rib loin (prime rib), top round or a tied sirloin tip. The roast—deliciously crusted with horseradish and black peppercorns—is perfect hot out of the oven, but it’s also amazing cold on a sandwich: Thinly slice the roast beef and serve it on white bread with horseradish mayonnaise and juicy tomatoes.

Pairing Suggestion

The powerfully spicy crust on this impressive roast makes it difficult to match with a classic beef partner, like Cabernet Sauvignon—horseradish tends to make Cabernets taste astringent. Instead, look for a ripe, sweetly fruity Zinfandel, with juicy berry flavors that will work better with the horseradish. Two great choices are the briary, intense 2006 Woodenhead Martinelli Road Vineyard Old Vine and the luscious 2006 Dashe Todd Brothers Ranch Old Vines.

Horseradish-Crusted Roast Beef

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Horseradish-Crusted Roast Beef

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Horseradish-Crusted Roast Beef

EASY & DELICIOUS!  Used this for my first attempt at a prime rib roast and it was fab!  Served this with a creamy horseradish sauce mixed with sour cream.  Yummy!

Posted by: Luvred on January 5, 2009

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Delicious! The horseradish blends really well with the other ingredients for the paste to form a more subtle and nuanced horseradishy flavor. My only complaint is that I couldn't get the paste crunchy as the roast cooked. (Be careful about the actual roasting instructions in the recipe, especially if your roast isn't quite 6 lbs). Really, really tasty and easy roast--two thumbs up.

Posted by: uvakat on December 10, 2008

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