Rosemary and Mustard-Crusted Ribeye Roast | Aussie Beef & Lamb | Malaysia
Get ready to impress your mates with Chef Adam Moore's premium Aussie grassfed beef Ribeye Roast, coated in a mustard and rosemary crust! Carve it at the table and serve with a tangy horseradish...
Ingredients
- Portion size: 1 pound ribeye with sauce
- Alternate cuts: strip steak
- Mustard rub:
- 1 cup whole-grain mustard
- 1/4 cup chopped fresh rosemary leaves
- 1/4 cup panko bread crumbs
- 2 1/2 teaspoons kosher salt
- 1 teaspoon minced garlic
- 1 tablespoon + 1/4 teaspoon coarse-grind black pepper
- 3 to 4 pounds whole Australian grassfed beef ribeye
- Horseradish yogurt:
- 1 cup nonfat plain Greek yogurt
- 1/4 cup prepared horseradish
- 1 tablespoon dijon mustard
- 1 teaspoon worcestershire sauce
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