Active Time
15 MIN
Total Time
5 HR
Yield
Serves : 8 to 10
© Chris Court

How to Make It

Step 1    

Set a rack over a baking sheet. Rub 1/2 cup of the salt all over the roast and let stand for 10 minutes. Repeat with another 1/2 cup of the salt. Transfer the roast to the rack and refrigerate uncovered for 2 days. Bring to room temperature 3 hours before roasting.

Step 2    

Preheat the oven to 450°. Season the meat with pepper and roast for 20 minutes. Reduce the oven temperature to 225° and roast for about 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center of the roast registers 120°. Let the meat rest for 30 minutes.

Step 3    

In a bowl, mix the sour cream with the horseradish and the remaining 1 tablespoon of salt and pepper. Slice the roast and serve with the horseradish cream.

Make Ahead

The roast beef can be refrigerated for up to 2 days. Serve warm or chilled. The sauce can be refrigerated for up to 2 days.

Suggested Pairing

Berry-rich California Cabernet Sauvignon.

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