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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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