Rib-Eye Roast with Mustard and Bread Crumb Crust

Rib roast is a decadent cut with generous marbling. The rich veins of fat melt during roasting and baste the meat from the inside out, creating juicy results. Here, anchovies team up with garlic to permeate the meat with an earthy flavor that cuts through the richness. Mustard and bread crumbs add a satisfying crunch to the golden exterior.
Average Customer Rating:
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Customer Reviews for Rib-Eye Roast with Mustard and Bread Crumb Crust
Review 1 for Rib-Eye Roast with Mustard and Bread Crumb Crust
5 out of 5
5 out of 5
ChristmasHost
,Portland
,OR
December 25, 2014
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
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No-Fail Prime Rib
December 25, 2014
After committing to host my first Christmas dinner, I was nervous about preparing a prime rib. I found this recipe and have always had great success with Williams-Sonoma recipes in the past. I bought a 5.5 lb boneless rib-eye roast and increased the ingredient amounts for the crust only slightly (4 Tbs olive oil, 1 1/4 cups bread crumbs, heaping 1/3 cup of mustard, heaping Tbs dried thyme). I cooked the roast for approximately 1 hour and 20 minutes (after the initial 20 minutes at 500) and took it out of the oven to rest when the thermometer registered 130. The result was perfection - evenly medium rare throughout with a thick crispy salty crust. This will be my go-to prime rib recipe for all Christmases to come!
Pros: Easy, Appearance, Impressive, Will Make Again, no-fail