Herb-Crusted Rib Roast

I must secretly enjoy trying out new recipes on unsuspecting dinner guests because that was exactly what I did to our Christmas dinner guests. Thanks to Martha Stewart, this recipe was a hit!

I have never made a roast more moist or more delicious! I tweaked the recipe a bit, of course, but in the end, I was very pleased with how it turned out and so were our guests.  If this seems daunting, just relax. This was my first time making a roast and it was not bad at all.

So, here you go!


  • 2 tablespoons sour cream
  • 2 teaspoons prepared horseradish
  • Coarse salt and ground pepper
  • 1 cup fresh breadcrumbs
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
  • 1 garlic clove, chopped
  • 2 teaspoons vegetable oil
  • 1 boneless rib-eye roast (2 1/2 pounds), room temperature (Aaron bought me bottom round roast because it was cheaper, and it was just fine too.)


  1. Preheat oven to 400. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.
  2. In a large skillet, heat vegetable oil over medium-high. 
  3. Season roast with salt and pepper; sear until browned on all sides, 10 minutes.  (This step is crucial.)
  4. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. 
  5. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140, 35 to 45 minutes. 
  6. Let rest 15 minutes before slicing.


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