Horseradish-Crusted Beef Ribeye Roast
Cut: Rib or Ribeye Roast/Prime Rib
Preparation Time: 15 Minutes
Cook Time: 2 to 2 3/4 hours |
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Main Ingredients:
1 well-trimmed beef ribeye roast, small end (6 to 8 pounds)
1/2 cup prepared horseradish
37 to 40 butter-flavored crackers
1/2 cup grated Parmesan cheese
2 teaspoons dried thyme leaves, crushed
Directions:
- Heat oven to 350F. Place roast, fat side up, on rack in shallow roasting pan. Spread horseradish evenly over all surfaces of beef roast.
- Place crackers in food processor or blender container. Cover; process until fine crumbs form (about 1-1/4 cups). Combine cracker crumbs, cheese and thyme in small bowl. Press crumb mixture evenly onto roast over horseradish, generously covering all surfaces.
- Insert ovenproof meat thermometer in roast so tip is centered in thickest part of beef, not resting in fat. Roast in 350?F oven 2 to 2-1/4 hours for medium rare; 2-1/2 to 2-3/4 hours for medium doneness.
- Remove roast when meat thermometer registers 135F for medium rare; 150F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to reach 145F for medium rare; 160F for medium.)
- Carve roast into slices. Makes 8 to 10 servings.
Recipe Tips:
- USDA recommends serving beef roasts at medium rare to medium doneness.
- If preparing a ribeye roast weighing over 8lbs, cut it in half and then follow chart for best quality.
- For holidays, plan about 6oz cooked beef per serving.
- If purchasing a bone-in rib roast, ask meat cutter to remove the chine bone - it will
Recipe Notes:
Nutrition information per serving (1/8 of recipe): 540 calories; 57 g protein; 11 g carbohydrate; 28 g fat; 388 mg sodium; 158 mg cholesterol; 9.2 mg niacin; 0.8 mg vitamin B6; 6.4 mcg vitamin B12; 6.2 mg iron; 13.6 mg zinc.
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