Horseradish-Rubbed Roast

• 4 -6 lbs beef rib eye roast
• 1/3 cup prepared horseradish
• 1 teaspoon of finely shredded lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 cup butter
• 1/2 cup sour cream
• 1 tablespoon of snipped parsley

1. Preheat the oven to 325u0b0F.
2. Cut inch wide pockets into roast in 3 inch intervals. Sprinkle with salt and pepper.
3. In a bowl, combine the horseradish, lemon peel and lemon juice.
4. Mix and reserve 2 tablespoons of the horseradish mixture.
5. Stir the butter in the remaining horseradish mixture.
6. Next rub the mixture onto the roast and into the pockets.
7. Place the meat fat side up on rack in shallow roasting pan.
8. Roast on 325u0b0F for 1 1/4 to 2 hours for rare, 2 1/4 hours for medium, 2 1/2 hours for well done.
9. Cover with foil and let rest 15 minutes before carving.
10. Meanwhile mix the 2 tablespoons of horseradish sauce with the sour cream and parsley; pass with the meat.

beef, horseradish, lemon rind, lemon juice, butter, sour cream, parsley

Taken from www.food.com/recipe/horseradish-rubbed-roast-51271 (may not work)