© Cedric Angeles
Active Time
10 MIN
Total Time
2 HR 30 MIN
Yield
Serves : 8 to 10

To showcase deeply flavorful grass-fed beef, butcher-shop owners 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.    More Centerpiece Roast Recipes  

How to Make It

Step 1    

Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.

Step 2    

In a small bowl, blend the horseradish with the salt, Dijon mustard, chopped parsley, ground pepper, sugar and sherry vinegar to form a paste. Slather the paste all over the top and sides of the meat. Roast in the lower third of the oven for about 2 hours, until an instant-read thermometer inserted in the center of the roast registers 125°. Transfer the roast to a cutting board and let rest for at least 20 minutes.

Step 3    

Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.

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