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Seasoned Roast

 Seasoned Roast
This spectacular roast is the star of any special meal my wife, Linda, and I host. A simple dry rub delicately seasons the tender juicy meat. When we set this entree in front of guests, they rave about it. -Ron Poole, Saluda, North Carolina
10-12 ServingsPrep: 10 min. Bake: 1-3/4 hours + standing

Ingredients

  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 2 tablespoon snipped fresh rosemary
  • 2 teaspoons seasoned salt
  • 2 teaspoons garlic pepper or seasoned pepper
  • 2 teaspoons ground mustard
  • 1 beef ribeye roast (4 to 6 pounds), trimmed and tied

Directions

  • In a small bowl, combine the flour and seasonings; rub over roast.
  • Place roast fat side up on a rack in a shallow roasting pan. Bake,
  • uncovered, at 350° for 1-3/4 to 2-3/4 hours or until meat
  • reaches desired doneness (for medium-rare, a meat thermometer should
  • read 145°; medium, 160°; well-done, 170°). Let stand for
  • 10-15 minutes before slicing. Yield: 10-12 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.