Rib Roast of Beef with Horseradish

An 8-pound beef rib roast spread with hot English mustard and roasted until the crust turns deeply savory while the interior stays a rosy medium-rare. The mustard forms a sharp, crackling bark on the outside that contrasts with the tender, juicy beef underneath.

The horseradish cream sauce is the real showpiece here. Heavy cream whipped with prepared horseradish, lemon juice, and a touch of sugar until it hits firm peaks, then folded with chopped toasted walnuts for crunch. It’s cool, fiery, and creamy all at once, and it cuts through the richness of the beef like nothing else.

Pro Tips

• Pull the roast from the oven at 125°F (52°C) internal temperature. It will carry over to about 130°F (54°C) during the 30-minute rest, landing at a perfect medium-rare.
• That 30-minute rest under loose foil is critical. Cutting into the roast too early means juices pour onto the cutting board instead of staying in the meat.
• Make the horseradish cream first and chill it while the beef roasts. The flavors sharpen and the cream firms up in the fridge.
• Cover the roast loosely with foil after 45 minutes to prevent the mustard crust from burning while the interior finishes cooking.

Variations

• Swap walnuts for toasted pecans in the horseradish cream for a slightly sweeter, more buttery crunch.
• Add a tablespoon of whole-grain mustard to the cream for a double-mustard punch.
• Use this same mustard-crust method on a beef tenderloin for a smaller, more elegant cut.