Rib Eye Roast
By: Anonymous
Published: Wednesday, December 2, 2009 - 2:37am

Ingredients




1 garlic clove press
1/2 teaspoon salt
1/4 teaspoon thyme leaves
1/8 teaspoon pepper
1/2 cup prepared mustard
2 tablespoons soy sauce
2 tablespoons salad oil
1/2 teaspoon cracked pepper
1/4 teaspoon ground ginger
1 4 lb. beef rib-eye roast
2 lbs. mushrooms
4 tablespoons hot butter

Preparation

1 Herbed Mushrooms: In 5 quart bowl, mix all ingredients and cook over medium heat until tender. 2 In small bowl, press garlic. Stir in mustard and next 4 ingredients. Place roast on rack in open roasting pan. Brush half of mustard mixture over top of roast. Insert meat thermometer into center of roast. Roast in 350 degree oven until meat thermometer reaches 140 degrees for rare (about 20 minutes per pound), or until desired doneness. About 10 minutes before roast is done, brush roast with remaining mustard mixture. Serve with Herb Mushrooms.

About


A beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle. It is tender, flavorful, and expensive.

Comments:
Alisa Escanlar

Look at that lovely meat!