Lemon-Garlic Boneless Beef Roast Recipe Cooks Up Tender and Full of Flavor
Wow everyone at the table with this delicious roast, served with a creamy horseradish sauce.
When planning the menu for your next get-together, impress your guests with a main dish that is easy to prepare, elegant and so delicious. Our boneless beef roast is sure to win over everyone in your group, thanks to the flavorful lemon-mustard rub that seals the in the roast’s juices and makes every bite pure delight. To top it off, we serve the roast with a creamy, zesty horseradish sauce.
To lock in the flavor when preparing a boneless beef rib roast, we like to chill the meat for at least one hour after coating it in the rub. Another key to a perfect roast: Start the oven at a high temperature to brown the meat, then reduce the oven temperature so the interior of the roast cooks evenly and tenderly without running the risk of drying out. You can serve it with roasted potatoes and vegetables.
Related: Want Your Roasted Vegetables Extra Crispy? Put Your Pan on The Oven Floor
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 lemons
- ½ cup whole-grain mustard
- ½ cup coarsely chopped fresh parsley
- 3 Tbs. olive oil
- 2 Tbs. soy sauce
- 4 cloves garlic, minced
- 2 tsp. chopped fresh rosemary
- ½ tsp. + ⅛ tsp. pepper
- 1 (5–6 lb.) boneless beef rib roast
- ½ cup sour cream
- 2 Tbs. prepared horseradish
- 2 Tbs. mayonnaise
- 1 tsp. apple cider vinegar
- ¼ tsp. salt
Instructions
Coat roasting pan with cooking spray. Grate 1⁄2 tsp. zest from 1 lemon. Cut lemons into 12 wedges. In bowl, combine zest with mustard, parsley, 2 Tbs. oil, soy sauce, garlic, rosemary and 1⁄2 tsp. pepper. Spread mixture over beef. Chill 1 hr. Let beef stand at room temp. 30 min.
Heat oven to 400°F. In small bowl, combine sour cream, horseradish, mayonnaise, vinegar, salt and remaining 1⁄8 tsp. pepper; reserve.
In separate bowl, combine lemon wedges and remaining 1 Tbs. oil; arrange in center of roasting pan in shape to match bottom of beef. Place beef on top of lemon mixture. Roast 15 min. Reduce oven temperature to 350°F. Roast until meat thermometer inserted into center of beef registers 130°F–135°F for mediumrare or until desired doneness, about 11⁄2 hrs. Transfer beef to cutting board or platter. Let stand, lightly tented with foil, 15 min. before slicing. Remove and discard cooked lemon wedges from pan. Serve beef with pan juices and horseradish sauce.
