Rib Roast with Herb Crust

Ready in 1 hour

This juicy, flavorful roast works equally well as a weeknight dinner (with leftovers) or as a centerpiece for a holiday dinner.

Top-ranked recipe named "Rib Roast with Herb Crust"


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2 tablespoon sour cream
2 teaspoon prepared horseradish
Salt and pepper
1 cup fresh breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup thyme; chopped fresh or a mixture of equal amounts rosemary, and sage
1 clove garlic; chopped
2 teaspoon vegetable oil
1 (2 1/2 pound) boneless rib-eye roast; room temperature

Original recipe makes 8 Servings



1.Preheat oven to 400. 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.

2.In a large skillet, heat vegetable oil over medium-high. 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 adhere. 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, 35 to 45 minutes. Let rest 15 minutes before slicing.


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Calories Per Serving: 662 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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