Herb Horseradish Crusted Rib eye Roast

Now that fall is here and we’ve had a few cold days to remind us of what’s coming, I thought I would keep that warm summer feeling alive by giving you some great beef ideas. One of the best cuts of beef in my opinion is the Rib eye. It has great flavor and with a little help from some of our sauces here at AGAR, you can have a great new addition to your menu that will have beef lovers coming back for another shot at this great Rib eye recipe. Thank your New England wholesale food distributor for this fine recipe.

Ingredients,                            Amount

Creekstone Rib eye,                  1 (14# ave)

Canadian Steak Seasoning,     5 Tbl

Dijon Mustard,                            1 cup

Horseradish Sauce,                  1 cup

Dried Rosemary,                        3 Tsp

Preparation Instructions:

In a mixing bowl, combine steak seasoning, Dijon mustard, horseradish sauce and dried rosemary.  Mix well and spread evenly over roast. Preheat oven to 400 f.  Once preheated, cook roast for approx 18-20 min per pound.

Assembly:

Once roast has reached desired doneness. 130 rare, 140 medium and 150 well. Allow it to rest 20 minutes before slicing.