120 to 180 minutes
12 - 18 servings
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
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
Combine rub ingredients and coat entire roast surface evenly. Wrap roast tightly in plastic wrap and refrigerate 12 to 24 hours.
Prepare 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.
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 Medium-Rare.
Let stand 15 minutes before carving into 1/2 to 3/4 inch thick slices. Pass horseradish sauce as an accompaniment.
No Nutritional Information Available
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