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Peppered Rib-Eye Beef with Wasabi Cream Sauce

Every now and then, you eat something that makes you pinch yourself because you think it’s too good to be true. That’s how I feel about this beef rib roast. We splurged a little on a prime rib roast and asked the butcher at the grocery store to trim and tie it for us, which made prep that much easier.

The recipe below seems so simple, doesn’t it? With a good cut of meat and proper technique, you really don’t need a lot of spices or steps to add flavor. The beef will do that on its own, so stick with the classic “salt and pepper” when preparing your rub. It will turn into a deliciously spicy crust by the end of the cooking time. The inside of your rib roast will be juicy and sumptuous – so tender you won’t need a steak knife.

The wasabi cream sauce is a clever play off the traditional horseradish served with beef roasts. It offers a special bite and a twist of flavor to the savory beef. If you have leftovers, the sauce is delicious drizzled over grilled vegetables.

This recipe is perfect for New Year’s Eve, Valentine’s Day, a birthday or to celebrate a promotion. The beef almost tastes buttery and smooth because it melts in your mouth and has a luscious quality that makes it feel like an epicureal experience rather than dinner.  Pair it with simple sides and a full-bodied red wine and you’ll have people talking about this meal for ages.

Peppered Beef with Wasabi Cream Sauce

Yield: Serves 8
Author: Hamilton Beach Test Kitchen


  • 2 garlic cloves, thinly sliced
  • 5 pound boneless rib-eye beef roast
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon kosher salt
  • 1 Tablespoon cracked black pepper
  • Wasabi Cream Sauce


  1. Cut 1-inch slits in beef roast for each slice of garlic; insert garlic slices.
  2. Place roast on a rack in roasting pan. Rub roast with oil, salt and pepper.
  3. Preheat oven to 350°F.
  4. Roast beef 2 to 2 1/2 hours or until meat thermometer registers 145°F.
  5. Carefully move roast to carving board. Place aluminum foil loosely over roast; let rest 15 to 20 minutes before slicing.
  6. Serve with Wasabi Cream Sauce.

Wasabi Cream Sauce

Yield: Yields 1
Author: Hamilton Beach Test Kitchen


  • 1 can (1 oz.) wasabi powder (1/4 cup plus 1 Tablespoon)
  • 3 Tablespoons rice vinegar
  • 2 garlic cloves
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1 pkg. (.75 oz.) fresh chives, cut in 2″ pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper


  1. Stir wasabi powder and rice vinegar together in a small bowl until blended; let stand 5 minutes.
  2. Place garlic in food processor bowl and pulse until minced.
  3. Add sour cream, mayonnaise, chives, salt, pepper and wasabi paste. Puree until well blended.
  4. Cover with plastic wrap and refrigerate until ready to serve.


If you prefer a more traditional horseradish sauce with roast beef, substitute 1/4 cup grated horseradish for the wasabi.

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  1. I wanted to know if I can make this in my HB roaster and have it turn out so well. No mention of the roaster technique is made here. Can I do it in the roaster and if so, are there special directions? Thanks.

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