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Ingredients
2 Tablespoons mixed-color peppercorns (black, white, pink, & green)
1 (4 lb) Boneless beef rib roast, at room temperature
Kosher salt & black pepper
3/4 Cup sour cream
1/4 Cup prepared horseradish
Instructions
Preheat oven to 375�F. Place the peppercorns in a resealable plastic bag and crush with the bottom of a heavy pan.
Place the beef in a large roasting pan and season with the crushed peppercorns and 11/2 teaspoons salt, pressing gently to help the peppercorns adhere.
Roast the beef to the desired doneness, 85 to 95 minutes for medium-rare (internal temperature registers 130�F). Transfer to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.
Meanwhile, in a small bowl, combine the sour cream, horseradish, and 1/2 teaspoon each salt and black pepper. Serve with the beef.