Rosemary and Mustard Crusted Ribeye Roast
Featuring our Australia Angus HGP Free Ribeye 100 days Grain Fed,
We will be preparing 6 servings of Rosemary and Mustard Crusted Ribeye Roast.
Ingredients for Mustard Rub:
- 1 cup whole-grain mustard
- 1/4 cup chopped fresh rosemary leaves
- 1/4 cup panko bread crumbs
- 2 1/2 teaspoons kosher salt
- 1 teaspoon minced garlic
- 1 tablespoon + 1/4 teaspoon coarse-grind black pepper
- 3 to 4 pounds whole Australian grassfed beef ribeye
Ingredients for Horseradish yogurt:
- 1 cup nonfat plain Greek yogurt
- 1/4 cup prepared horseradish
- 1 tablespoon dijon mustard
- 1 teaspoon worcestershire sauce
Now let’s get cooking!
For the Rub: Combine the mustard, rosemary, bread crumbs, 2 teaspoons of the salt, garlic and 1 tablespoon of the pepper.
For the Horseradish Yogurt: In a small bowl, combine the yogurt, horseradish, mustard, Worcestershire, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Mix well and refrigerate until ready to use.
Step 1: Evenly coat the beef ribeye in the mustard and rosemary mixture. Place the ribeye on a baking sheet and roast for 15 minutes.
Step 2: Reduce the oven temperature to 325 degrees and continue to cook for 40 more minutes.
Step 3: Remove from the oven, cover loosely with foil, and allow the roast to rest for 15 to 20 minutes.
Step 4: Slice the ribeye into six equal portions and serve them with the horseradish yogurt.
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