Posts Tagged ‘roast beef’

Christmas Dinner Roast

December 18th, 2011 2 comments


There is no better combination for a Christmas Roast then Horseradish and Roast Beef.
Plus, it is simple to prepare on a busy Christmas day. 

Recipe from FOOD & WINE



Horseradish-Crusted Roast Beef

To showcase deeply flavorful grass-fed beef, butcher-shop ownersJessica 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.

  • ACTIVE: 10 MIN
  • SERVINGS: 8 TO 10 


  • Ingredients
    1. One 6-pound sirloin tip roast, preferably grass-fed, tied
    2. 1/2 cup prepared horseradish
    3. 2 tablespoons kosher salt
    4. 2 tablespoons Dijon mustard
    5. 2 tablespoons finely chopped parsley
    6. 1 tablespoon coarsely ground black pepper
    7. 1 tablespoon sugar
    8. 1 tablespoon sherry vinegar


  1. Preheat the oven to 375°. Set a rack in a large, deep roasting pan and place the beef roast on the rack.
  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.
  3. Discard the string and thinly slice the roast beef across the grain. Transfer the meat to a platter and serve.

SERVE WITH Chef Pete’s Garlicky Mashed Potatoes.