Preparation Time: 10 minutes
Cooking Time: 1 ½ to 3 hours
Serves 8 to 14
4 to 8 pounds boneless H-E-B Prime or Natural Angus Beef Ribeye Roast
¼ to ½ cup Adams Rub or Crust
1 jar Robert’s Reserve Onion Blossom Horseradish Dip
1. Heat oven to 300°F for whole roast or 325°F for half roast (refer to label). Spread dry-rub seasoning over top and all sides of roast to coat well.
2. Place roast on a rack in a shallow roasting pan, fat side up. Place in oven; cook 20 minutes per pound for a rare center or 25 minutes per pound for a medium-rare center.
3. Remove from oven and let roast stand 15 minutes; then carve into slices as thick as you wish. Serve beef with Horseradish dip on the side.
Too RARE? If beef requires further cooking after carving into slices -- Keep a large skillet heated and ready to use on your stovetop; simply place the beef slice in the hot skillet 1 to 2 minutes per side to reach preferred doneness.