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Herbs

January 2013

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Cooking

labyrinth_lady in polgaraskitchen

Herb-Crusted Rib Roast

Herb-Crusted Rib Roast

  • 1 Boneless rib-eye roast (About 2 1/2 Pounds)
  • 2 Tbsps Sour Cream
  • 2 Tsps Prepared Horseradish
  • 1 Cup Breadcrumbs
  • 1/4 Cup Olive Oil
  • 2 Tbsps Dried Thyme
  • 2 Tbsps Dried Rosemary
  • 2 Tbsps Dried Sage
  • 1 Tbsp Minced Garlic
  • 2 Tsps Canola Oil
  • Kosher Salt And Ground Black Pepper

Preheat oven to 400 degrees.  In a small bowl, combine sour cream and horseradish.  In a separate medium-sized bowl combine the breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.  Season both with salt and pepper, to taste, and set aside.  In a large skillet, heat canola oil over medium-high heat.  Meanwhile season roast with salt and pepper.  Add roast to pan, allowing to sear until browned on all sides, about 10 minutes. Transfer roast to a roasting pan and spread sour cream mixture on the top.  Carefully smoosh down the bread mixture on top of the sour cream mixture.  Place the roasting dish in the oven allowing to cook for about 35-45 mins, until med-rare cook or until meat thermometer reads about 140 degrees.  Let rest 15 minutes under foil before slicing and serving! 

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