1 well trimmed beef ribeye roast - small end ...6 to 8 lb.
1/2 cup prepared horseradish
37-40 butter flavored crackers like Ritz
1/2 cup grated parmesan cheese
2 teaspoons crushed thyme leaves
Heat oven to 350 degrees F.
Place the roast fat side up on rack in shallow roasting pan. Spread the horseradish evenly over all surface of the beef roast.
Place the crackers in a food processor or blender. Process until fine crumbs form.
Combine the cracker crumbs, cheese and thyme in a small bowl. Mix well.
Press the crumb mixture evenly onto roast, over the horseradish... generously coating all surfaces.
Insert an oven proof thermometer so the tip is centered in thickest part of the roast.
Roast for 2 to 2 1/2 hours for medium rare. 2 & a 1/2 to 2 & 3/4 hours for medium.
Thermometer reading for medium rare would be 135 F degrees or 150 F degrees for medium.
Transfer to a cutting board, and "tent" loosely with foil. Let it set for 15 minutes.
Temperatures will rise about 10 degrees to 145 F for medium rare or 160 F for medium.
This size makes about 8 to 10 servings.
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