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Holiday Beef Ribeye Roast
RecipeBeef Cuts
Holiday Beef Ribeye Roast
Seasoned ribeye roasted, sliced and served with Dijon Mustard Sauce.
Yield: 24 servings
Dijon Mustard Sauce: 
1. Combine sour cream, horseradish, mustard and salt in bowl; mix thoroughly. Cover and refrigerate until ready to use.
Sour cream3 cups
Prepared horseradish1/3 cup
Coarse-grain Dijon-style mustard1/4 cup
Salt1/2 teaspoon
2. Combine salt, rosemary and pepper; sprinkle over surface of roasts. Roast in 350°F oven until internal temperature registers 135°F. Tent toasts with foil. (Internal temperature of roasts will continue to rise 5°F to 10°F.)

3. Slice roasts into 6 to 8-ounce portions.

4. For each serving: Plate 1 portion sliced beef. Serve with #30 dipper (approx. 2 tablespoons) Dijon Mustard Sauce.
Seasoned salt1/4 cup
Dried rosemary leaves, crushed2 tablespoons
Ground black pepper1 tablespoon
Beef Rib, Ribeye Roll, Lip-On (IMPS/NAMP 112)12 - 16 pounds

Nutrition information per serving: 313 calories; 15 g fat(7 g saturated fat; 4 g monounsaturated fat); 138 mg cholesterol; 908 mg sodium; 2 g carbohydrate; 0.3 g fiber; 39 g protein; 15.2 mg niacin; 0.8 mg vitamin B6; 2.1 mg vitamin B12; 2.6 mg iron; 45.4 mg selenium; 7.0 mg zinc; 0.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron
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