Rib Roast with Herb Crust

Rib Roast with Herb Crust
Rib Roast with Herb Crust

PREP TIME

15

minutes

TOTAL TIME

16

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

16

minutes

SERVINGS

8

servings

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

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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