Reviews Add Rating & Review 166 Ratings 5 star values: 33 4 star values: 79 3 star values: 39 2 star values: 10 1 star values: 5
Back to Rib Roast with Herb Crust All Reviews for Rib Roast with Herb Crust - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Rib Roast with Herb Crust Recipe Summary prep: 15 mins total: 1 hr Servings: 8
Ingredients Ingredient Checklist 2 tablespoons sour cream 2 teaspoons prepared horseradish Coarse salt and ground pepper 1 cup fresh breadcrumbs 1/4 cup extra-virgin olive oil 1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage 1 garlic clove, chopped 2 teaspoons vegetable oil 1 boneless rib-eye roast (2 1/2 pounds), room temperature
Gallery Rib Roast with Herb Crust
Recipe Summary prep: 15 mins total: 1 hr Servings: 8
Gallery
Rib Roast with Herb Crust
Rib Roast with Herb Crust
Rib Roast with Herb Crust
Recipe Summary prep: 15 mins total: 1 hr Servings: 8
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 8
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 8
8
Ingredients
Ingredients
- 2 tablespoons sour cream 2 teaspoons prepared horseradish Coarse salt and ground pepper 1 cup fresh breadcrumbs 1/4 cup extra-virgin olive oil 1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage 1 garlic clove, chopped 2 teaspoons vegetable oil 1 boneless rib-eye roast (2 1/2 pounds), room temperature
Directions
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. 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 degrees, 35 to 45 minutes. Let rest 15 minutes before slicing.
Reviews
Add Rating & Review 166 Ratings 5 star values: 33 4 star values: 79 3 star values: 39 2 star values: 10 1 star values: 5
Reviews
Add Rating & Review 166 Ratings 5 star values: 33 4 star values: 79 3 star values: 39 2 star values: 10 1 star values: 5
Add Rating & Review
166 Ratings 5 star values: 33 4 star values: 79 3 star values: 39 2 star values: 10 1 star values: 5
166 Ratings 5 star values: 33 4 star values: 79 3 star values: 39 2 star values: 10 1 star values: 5
166 Ratings 5 star values: 33 4 star values: 79 3 star values: 39 2 star values: 10 1 star values: 5
5 star values: 33 4 star values: 79 3 star values: 39 2 star values: 10 1 star values: 5
All Reviews for Rib Roast with Herb Crust
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rib Roast with Herb Crust
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
