Ricky and Lucy's Country Greenhouse Beef Roast with Horseradish Crust
Ingredients:2 1/2 lbs rib-eye roast
1 tsp salt
1/2 tsp ground rainbow pepper
Horseradish Crust
3-4 TBSP bread crumbs
1 1/2 TBSP grated horseradish
1 egg
1 tsp soy sauce
1 TBSP Smoky Barbeque Blend
Combine ingredients for crust. Let stand for a few minutes for crumbs to soak.
Wipe meat with a damp cloth. Sprinkle with salt and pepper.
Spread crust all around meat in an even layer.
Place roast in a a roasting pan and insert a meat thermometer in the thickest part in the center.
Roast the meat at 350 degrees until the thermometer registers 120 degrees for rare, 130 degrees for medium rare, 140 degrees for medium or 150 degrees for well done.
Let the roast sit at least 15 minutes before carving, this will allow the juices to settle.
Serve with pan juices and extra horseradish mixed with sour cream.
Good with a baked potato and broccoli.
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