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Rib Roast with Herb Crust Recipe

   
 

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     Rib Roast with Herb Crust

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 Tbsp sour cream
2 tsp prepared horseradish
coarse salt and ground pepper
1 c fresh breadcrumbs
1/4 c extra-virgin olive oil
1/4 c chopped fresh thyme
1 garlic clove, chopped
2 tsp veg oil
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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