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.)
Directions
- 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.
- In a large skillet, heat vegetable oil over medium-high.
- Season roast with salt and pepper; sear until browned on all sides, 10 minutes. (This step is crucial.)
- Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere.
- 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.
- Let rest 15 minutes before slicing.
