7-9 lb. bone-in H-E-B Prime 1

or 7-9 lb. H-E-B Natural Angus Beef Ribeye Roast, fat cover trimmed to ⅛ inch thick

or 5 to 6 lb. boneless Beef Ribeye Roast

* Rub:

¼ cup coarse ground black pepper

2 tablespoons white pepper

2 tablespoons salt

1 ½ teaspoons ground thyme

1 ½ teaspoons garlic powder

1 teaspoon onion powder

* Creamy Horseradish Sauce:

1 package (8 oz.) cream cheese, softened

½ cup prepared horseradish sauce

¼ cup mayonnaise

¼ c. dijon or stone ground mustard

Directions

Combine rub ingredients and coat entire roast surface evenly. Wrap roast tightly in plasti
c wrap and refrigerate 12 to 24 hours.
Prepare horseradish sauce: combine cream cheese and other ingredients in a medium mixing b
owl. Blend thoroughly until smooth and creamy. Cover and refrigerate until ready to serve
.
Heat oven to 300°F. Adjust oven rack so roast will cook in center of oven. Place roast
fat side up on a rack in a shallow roasting pan. Do not cover or add water.
Roast 22 to 26 minutes per pound. Remove from oven when a meat thermometer inserted in the
center of the thickest part of the roast, not touching bone or fat, reads 135°F for M
edium-Rare.
Let stand 15 minutes before carving into 1/2 to 3/4 inch thick slices. Pass horseradish sa
uce as an accompaniment.

Nutritional Information

No Nutritional Information Available

Source

No Source Information Available