Combine butter, sage, thyme, 1 tablespoon sea salt, 1 tablespoon black pepper, and minced garlic; rub over roast. Place roast, fat side up, on rack in a shallow roasting pan. Refrigerate, uncovered, for 1 to 6 hours.
Swap the turkey for slow-roasted prime rib and serve it up with sides of slow-cooker mashed potatoes, lemon-parmesan Brussels sprouts, and easy buttery gouda dinner rolls.
Servings and Ingredients
|½ c. Hy-Vee unsalted butter, softened|
|¼ c. fresh sage, lightly packed and chopped|
|¼ c. fresh thyme leaves, lightly packed|
|1 tbsp. plus 1/2 tsp. coarse-ground Hy-Vee Mediterranean sea salt, divided|
|1 tbsp. plus 1 tsp. cracked black pepper, divided|
|6 clove(s) garlic, minced|
|1 (5-lbs.) Hy-Vee Choice Reserve boneless beef ribeye roast|
|1 ½ c. Hy-Vee sour cream|
|¼ c. refrigerated prepared horseradish|
|4 tsp. fresh lemon juice|
|2 tbsp. fresh chives, chopped|
|2 bulbs garlic, halved crosswise; for garnish|
|Red pearl onions, halved lengthwise; for garnish|
|Fresh rosemary sprigs, for garnish|
Things To Grab
- Small bowl
- Shallow roasting pan
- Plastic wrap
- Meat thermometer
- Cutting board
Remove roast from refrigerator 1 hour before roasting. For sauce, combine sour cream, horseradish, lemon juice, chives, remaining 1/2 teaspoon salt, and remaining 1 teaspoon pepper. Cover; refrigerate.
Preheat oven to 475 degrees. Roast beef, uncovered, 15 minutes. Reduce oven temperature to 350 degrees. Roast for 40 minutes. Add garlic bulb halves and pearl onions around roast. Roast 20 to 50 minutes more or until beef reaches 125 degrees for rare, 135 degrees for medium-rare or 145 for medium doneness.
Transfer roast to cutting board. Cover with foil; let stand 15 minutes. Sliced meat; transfer to serving platter. Garnish as desired with roast garlic, pearl onions, and fresh herbs. Serve with sauce.
Amounts Per Serving
- Total Fat: 52g
- Cholesterol: 125mg
- Sodium: 560mg
- Total Carbohydrates: 3g
- Protein: 27g
Hy-Vee Seasons November 2021