the Breville Test Kitchen

Roast Beef with Horseradish Sauce

Name: Roast Beef with Horseradish Sauce
Cook time: 1200 s
Total time: 12900 s
Yield: Serves 8-10
Ingredients: 6½ lb beef ribeye roast - on the bone (3-4 ribs), trussed; 1 tbsp sea salt; 1 tbsp olive oil; 1 cup (8 oz) creme fraiche; ¼ cup (2½ oz) prepared horseradish; ¼ cup (2½ oz) Dijon mustard; 4 tsp white wine vinegar; ½ tsp sea salt; ¼ tsp freshly ground white pepper; ¼ cup (¼ oz) finely chopped chives - plus extra to serve

This British quintessential Sunday favorite gets some VIP treatment with the oven using its roast and broil modes for beef that is perfectly pink in the center with a rich caramelized crust. Rest, carve and smother in the zingy horseradish.

3 hrs 35 mins total time

20 mins active time

Easy

Serves 8-10

Ingredients

Measurements:

6½ lb beef ribeye roast
on the bone (3-4 ribs), trussed
1 tbsp sea salt
1 tbsp olive oil

For the horseradish sauce

1 cup (8 oz) creme fraiche
¼ cup (2½ oz) prepared horseradish
¼ cup (2½ oz) Dijon mustard
4 tsp white wine vinegar
½ tsp sea salt
¼ tsp freshly ground white pepper
¼ cup (¼ oz) finely chopped chives
plus extra to serve

Instructions

1Season the beef all over with the salt.
Tip: Beef can be cooked straight away or seasoned and refrigerated overnight.
2Insert the wire rack into position 8. Set the oven to Roast, No Fan, 245°F, for 2 hours 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
3Place the broiling rack in the roasting pan and place the beef in the center of the rack with the bones facing towards a short end of the pan.
4Once preheated, place the pan in the oven with the bones facing the right side and roast for 2 hours 30 minutes. Meanwhile, continue to the next step.
5To make the horseradish sauce, combine the creme fraiche, horseradish, mustard, vinegar, salt, pepper and chives in a bowl. Cover and refrigerate until required.
Tip: Sauce can be made up to 2 days ahead, store, covered, in the refrigerator.
6Beef is ready when inserted with a meat thermometer, away from the bone reaches 113°F. If not, roast it a little longer.
Tip: Total cook time will vary depending on the shape, weight and size of your roast. For best results, test for doneness 5 to 10 minutes before the end of the cook.
7Remove the beef from the oven, tent with foil and allow to rest for 45 minutes.
8When there is 5 minutes remaining for the resting time, adjust the oven. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 375°F, for 5 minutes. Press Confirm for P2 and set the oven to Broil, High, for 4 minutes and press Start to preheat. Uncover the beef, pour out any resting juices and turn so that the bones now face a long end of the pan.
9Once preheated, brush the beef with the oil. Return to the oven with the bones facing the door and roast in P1 for 5 minutes. The oven will automatically switch to P2.
10Beef is ready when inserted with a meat thermometer, away from the bone reaches 130°F for medium-rare. If not, roast it a little longer.
11Remove the twine. Cut the beef into thick slices and arrange on a serving board. Sprinkle the horseradish sauce with chives and serve.