The other day I was approached by RedEnvelope to participate in a Father’s Day gift promotion that I detailed today over on my fatherhood blog. To test out the gift I received, a wireless talking barbecue and oven thermometer, I decided to put together a quick rib eye roast with a herb and horseradish crust. Here’s the results of my efforts.
software
- 4 pound ribeye roast
- 4 cloves, garlic
- 3 tablespoon prepared horseradish
- 3 sprigs, rosemary
- 3 sprigs, thyme
- 1/4 cup flatleaf parsley
- 1/2 cup parmesan reggiano
- olive oil, as needed
- salt and pepper, to taste
assemblage
- Add the garlic through parmesan cheese into a food processor and pulse to combine
- Slowly drizzle olive oil while the food processor is running until a moist paste develops
- Using a spatula smear the paste all over the roast
- Put the roast on a roasting pan and cook in a 350 degree oven until it reaches the desired internal temperature.
- I pulled it at 145 degree and let it rest for 15 to 20 minutes.
- Slice and enjoy!
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