Beef stew with horseradish

Ingredients:

Prime Rib

• 220 g (1 cup) butter, room temperature
• 1/4 cup prepared horseradish
• 2 tbsp. mixed peppercorns, coarsely ground
• 1 piece of thick edge of beef weighing 3-3.5 kg, boneless

Sauce

• 2 cups sour cream
• 2/3 cup prepared horseradish, drain the liquid
• 1 bunch fresh chives, coarsely chopped (about 3/4 cup)

Preparation:

1. Prepare the prime rib: Preheat oven to 260°C (500°F). In a medium bowl, combine butter, horseradish, pepper, and 2 tablespoons of salt and mix well. Rub the butter mixture over the entire top and sides of the beef (leave the bottom uncovered) and place the roast on a rack set in a large roasting pan. Roast for 35-40 minutes (5 minutes per pound of weight), then turn off the oven and leave the roast in the oven for 1.5 hours (do not open the oven door during this time). The roast should be crispy on the outside and medium-rare on the inside.
2. Prepare the sauce: Meanwhile, in a medium bowl, combine sour cream, horseradish, 2 teaspoons salt, and 1 teaspoon pepper. Stir in the chives, cover, and refrigerate until ready to serve.
3. Slice the roast into 2.5 cm thick slices and serve with the sauce.