- 1 (4 pound) tied fat trimmed Rancher's Reserve® Boneless Beef Rib Eye Roast
- Salt and pepper
- 2 cups Lucerne® Sour Cream
- 1/4 cup prepared horseradish
- 1 tablespoon finely grated orange peel
- Prepare barbecue grill and preheat for indirect heat cooking (the charcoal or gas flame is balanced on the sides, not directly under the food).
- Rinse beef and pat dry. Sprinkle all over with salt and pepper.
- Set roast, fattiest side up, on center of grill (not over direct heat). Cover charcoal grill and open vents; close lid on gas grill. Cook until an instant read meat thermometer inserted in center of thickest part reaches 125 degrees to 130 degrees for rare, about 1 1/4 hours; 135 degrees to 140 degrees for medium rare, about 1 3/4 hours; 145 degrees for medium well, about 1 hour and 55 minutes; 150 degrees for well, about 2 hours.
- When roast is almost done, in a bowl, mix together sour cream, 1/4 cup horseradish, and orange peel until well blended. Add salt to taste and more horseradish, if desired.
- Transfer roast to a rimmed carving board and let rest in a warm place 15 minutes. Slice roast and serve with orange horseradish sauce to taste.