There is nothing quite as impressive as a delicious rib roast on a holiday table. Cooked on a high heat…and perfectly seared with a delicious crust…you will love this recipe from HEB Cooking Connection. Perfect with fresh veggies and a baked potato. Enjoy!
Heat oven to 450°F. Coat roast with grapeseed oil. Mix Adams seasonings together and generously rub all over roast to create a crust. Place roast on a rack in a shallow roasting pan, fat-side up, on top of chopped onion. Roast at 450°F for 20 minutes and the reduce heat to 325°F. Cook roast to an internal temperature of 135°F for Medium-Rare (check for doneness with an instant read thermometer inserted in center). Cover loosely with foil and let stand 15 minutes before carving. Serve with Roberts Reserve Onion Blossom Horseradish Dip.
Serves 8-12 (2 people per pound)
- 4 to 6 pounds Beef Ribeye Roast
- ¼ cup Ottavio Grapeseed Oil
- 1 onion, chopped
- 2 Tablespoons Adams Reserve Sear-N-Crust (Garlic & Peppercorn or Prime Rib & Steak)
- 2 Tablespoons Adams Reserve Rub (Steak Au Poivre, House or Rib, Roast & Steak flavor)