Roast Beef with Horseradish Cream

Instructions

1. Prepare the beef
   Preheat your oven to 450°F (230°C). Pat the beef dry with paper towels. In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper to form a paste. Rub this mixture all over the beef, ensuring it's evenly coated.
2. Sear the roast
   Place the seasoned beef, fat side up, on a rack in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch bone. Roast at 450°F (230°C) for 15 minutes to sear the outside.
3. Slow roast
   Reduce the oven temperature to 325°F (165°C) and continue roasting until the thermometer registers 135°F (57°C) for medium-rare, about 1 hour and 15 minutes (approximately 15 minutes per pound). For medium, cook until the temperature reaches 145°F (63°C).
4. Rest the meat
   Remove the roast from the oven, tent loosely with foil, and let it rest for 15-20 minutes before carving. The temperature will continue to rise about 5-10 degrees while resting. This resting period allows the juices to redistribute throughout the meat.
5. Prepare horseradish cream
   While the beef is resting, make the horseradish cream. In a medium bowl, combine the sour cream, prepared horseradish, Dijon mustard, lemon juice, and chopped chives. Stir well and season with salt and pepper to taste. For a smoother sauce, you can process briefly in a food processor.
6. Carve and serve
   Carve the roast against the grain into thin slices. Arrange on a serving platter and serve with the horseradish cream sauce on the side. Garnish with additional fresh herbs if desired.