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    RIB ROAST WITH HERB CRUST
    from "Everyday Food® magazine"

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

    Prep Time: 15 minutes
    Total Time: 1 hour plus resting
    Yield: Serves 8

    Recieve a FREE issue of Everyday Food® magazine!
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    INGREDIENTS (CLICK TO BUY)

    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

    FreshDirect Note: Our smallest rib eye roasts start at approximately 3lbs, so please plan for a slightly longer cooking time.


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    PREPARATION

    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.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Breakstone's Sour Cream - $1.99/ea
     8oz
     
      Gold's Horseradish - $2.09/ea
     6oz
     
      Progresso Plain Breadcrumbs - $2.59/ea
     15oz
     
      Thyme - $1.99/ea
     Farm Fresh
     
      Choice Rib Eye Roast - $15.99/lb
     Small, USDA Choice, Hand-cut, Standard Pack
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      Gefen Ground Black Pepper - $1.59/ea
     3oz
     
      Bel Aria Extra-Virgin Olive Oil - $11.29/ea
     34oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Wesson Vegetable Oil - $3.99/ea
     24oz
     
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