Horseradish Rubbed Roast

Easy

1 4 - 6 lb rib eye roast
1/3 c. prepared horseradish
1 tsp. lemon zest
1 tbs. lemon juice
1/4 c. butter, softened
1/2 c. sour cream or 1/4 c. whipped cream
1 tbs. snipped parsley
Cut 1 in. wide pockets into roast at 3 intervals. Sprinkle with salt and pepper.
In mixing bowl combine horseradish, lemon zest (thats finely grated lemon rind, be careful to not grate the white part) and juice
Reserve 2 tbs, of this mix, stir butter into the remaining, rub mix on roast and into pockets.
Place meat fat side up on rack in shallow pan, in oven. Bake to med. 160.
When done, cover with foil and let rest 15 minutes.
from the kitchen of Lois Wood