1 boneless rib-eye roast (2 1/2 lbs), room temperature
Instructions
Preheat oven to 400 degrees. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs and garlic; season with salt and pepper.
In a large skillet, heat vegetable oil over medium-high heat. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adheare. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven ; cook until medium-rare or an instant-read thermometer inserted in center reads 140 degrees, 35-45 minutes. Let rest 15 minutes before slicing.
Originally Submitted
12/17/2009
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