Serves 9
300 min
Stupid-Simple Roast Beef with Horseradish Cream
Recipe GLPRcbd9eb9a798483
A stripped-down approach to perfectly cooked roast beef: salt-cure the meat for two days, then roast low and slow to a tender, pink center. Serve sliced with a tangy horseradish-sour cream sauce that cuts through the richness of the beef.
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Ingredients
1 cup plus 1 tablespoon kosher salt, divided
7½ pound One 7- to 8-pound top round beef roast, tied with fat cap intact
1 tablespoon freshly ground black pepper, plus more for seasoning
1 cup sour cream
1/2 cup prepared horseradish
Directions
Place a roasting rack over a large baking sheet. Rub half a cup of kosher salt all over the roast, coating it completely. Let sit at room temperature for 10 minutes, then rub with another half cup of salt. Set the salted roast on the rack, cover loosely with plastic wrap, and refrigerate uncovered for 2 days. This dry-brining process builds flavor and ensures even seasoning.
Remove the roast from the refrigerator 3 hours before cooking and let it come to room temperature.
Preheat the oven to 450°F. Pat the roast dry and season generously with freshly ground black pepper all over. Set the roast on the rack in the baking sheet.
Roast at 450°F for 20 minutes to develop a brown crust. Lower the oven temperature to 225°F and continue roasting for about 1 hour and 30 minutes, until an instant-read thermometer inserted into the thickest part of the roast reads 145°F for medium-rare.
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 30 minutes. The meat will continue cooking slightly as it rests.
While the roast rests, prepare the horseradish cream: combine the sour cream, prepared horseradish, remaining 1 tablespoon of kosher salt, and additional freshly ground black pepper to taste in a small bowl. Stir until smooth and well mixed.
Slice the roast against the grain into serving pieces. Arrange on a platter and serve with the horseradish cream on the side.
