Horseradish-Rubbed Roast

Impress your friends with this elegant dish. Great served with creamed peas and new potatoes (which I have posted also), fresh bread or rolls.

• Ready In: 3 hrs 25 mins
• Serves: 8

Ingredients

• 4 -6  lbs  beef rib eye roast
• 1⁄3 cup  prepared horseradish
• 1  teaspoon  of finely shredded lemon rind
• 1  tablespoon fresh lemon juice
• 1⁄4 cup butter
• 1⁄2 cup sour cream
• 1  tablespoon  of snipped parsley

Directions

1. Preheat the oven to 325°F.
2. Cut inch wide pockets into roast in 3 inch intervals. Sprinkle with salt and pepper.
3. In a bowl, combine the horseradish, lemon peel and lemon juice.
4. Mix and reserve 2 tablespoons of the horseradish mixture.
5. Stir the butter in the remaining horseradish mixture.
6. Next rub the mixture onto the roast and into the pockets.
7. Place the meat fat side up on rack in shallow roasting pan.
8. Roast on 325°F for 1 1/4 to 2 hours for rare, 2 1/4 hours for medium, 2 1/2 hours for well done.
9. Cover with foil and let rest 15 minutes before carving.
10. Meanwhile mix the 2 tablespoons of horseradish sauce with the sour cream and parsley; pass with the meat.