7-9lb.bone-in H-E-B Prime 1,
or 7-9lb.H-E-B Natural Angus Beef Ribeye Roast, fat cover trimmed to ⅛ inch thick,
or 5 to 6lb.boneless Beef Ribeye Roast,
¼cup coarseground black pepper,
1 ½teaspoonsground thyme,
1 ½teaspoonsgarlic powder,
*Creamy Horseradish Sauce: ,
1package (8 oz.)cream cheese, softened,
½cupprepared horseradish sauce,
¼c.dijon or stone ground mustard,
1Combine rub ingredients and coat entire roast surface evenly. Wrap roast tightly in plastic wrap and refrigerate 12 to 24 hours.
2Prepare horseradish sauce: combine cream cheese and other ingredients in a medium mixing bowl. Blend thoroughly until smooth and creamy. Cover and refrigerate until ready to serve.
3Heat 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.
4Roast 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 Medium-Rare.
5Let stand 15 minutes before carving into 1/2 to 3/4 inch thick slices. Pass horseradish sauce as an accompaniment.
No Nutritional Information Available