7 lb bone-in ribeye roast
1 tbsp dijon mustard
1 tbsp mustard seed
1 tbsp coriandor seed
2 tbsp whole peppercorns
2 tsp salt
Place roast on baking pan and slather (I love that word) the mustard onto the roast.
Sprinkle and pat the spices onto the roast evenly.
Bake at 425f at 15 minutes a pound for bone-in. If you use a boneless roast, only 12 minutes a pound.
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