Preparation Time: 10 minutes

Cooking Time: 1 ½ to 3 hours

Serves 8 to 14

INGREDIENTS:

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

INSTRUCTIONS:

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.