Strip District Meats

Beef Standing Rib Roast with Horse Radish


2 Tbsp. cream-style prepared horse radish
4 cloves garlic, minced
4 to 5 tsp. cracked black pepper
1/2 tsp. salt
1 4 to 6 lb beef ribeye roast
12 medium onions
6 small onions (optional)
1 Tbsp. olive oil
1 recipe Horseradish Peppercorn Cream.(optional)


Preheat oven to 350 degrees. Combine cream-style horseradish, garlic, 3 tsp of cracked pepper, and salt; rub mixture onto meat. Place beef roast, fat side up, on a rack in a shallow roasting pan. Do not add liquid. Roast, uncovered 1 ½ to 2 hours or until thermometer registers 135° for medium rare, 2 to 2 ½ hours or until thermometer register 150° for medium.
Meanwhile slice root ends from onions. Brush onions with olive oil. Sprinkle with remaining cracked pepper. During the last 1 ¼ hours of roasting time, arrange onions standing upright, around meat.

Horseradish-peppercorn Cream
½ cup of Whipping Cream
2 tbsp. Cream-style prepared horseradish
1 tsp. Dijon Mustard
1 to 2 tbsp. Ground plack pepper

In a chilled mixing bowl beat whipping cream unfil soft peaks form. Fold in horseradish and Dijon mustard. If not using immediately store mixture in refrigerator for up to 6 hours. Serve with roast. Sprinkle each serving of cream with a Sprinkle of coarse ground black pepper.