Ribeye Roast with Dijon Crust and Green Beans

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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
people
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oven to 350° F. Spread mustard evenly over all surfaces of beef roast. Press 1 cup crouton crumbs evenly onto roast over mustard.
  2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast at 350° 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for m
  3. Meanwhile, toss green beans with oil on metal baking sheet. Add remaining 1/4 cup crouton crumbs; toss to coat. Roast at 350° with beef roast for 30 minutes.
  4. Remove roast when meat thermometer registers 135° for medium rare, 150° for medium. Increase oven temperature to 450°; continue roasting green beans 10 to 20 minutes or until tender and starting to brown.
  5. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (temperature will continue to rise about 10 degrees to reach 145° for medium rare; 160° for medium.)
  6. Carve roast into slices. Season beef and green beans with salt and pepper, as desired.
  7. Total recipe time: 2-1/2 to 3-1/4 hours
  8. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com