Rating: 3 stars
50 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 50
  • 2 star values: 0
  • 1 star values: 0

This is the best roast beef recipe ever! Just be sure to buy the roast with the full fat cap left on; otherwise the meat will be too salty. Plus:  More Beef Recipes 

Tom Mylan
December 2013

Gallery

Credit: © Chris Court

Recipe Summary test

active:
15 mins
total:
5 hrs
Yield:
8 to 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Advertisement