Herb Crusted Rib Roast

Well wouldn't you know it? Easter is here already. A little insight about me and Easter traditions. I always make a double batch of deviled eggs. I love eating black olives off of all ten of my fingers. And we don't eat the traditional ham. I have always despised ham, and will not allow my family to serve it on Easter, or any other holiday for that matter. Yeah. I'm cruel. I know. So for Easter dinner we usually have tri-tip, or short ribs, or something in the red meat family. This herb-crusted roast is a perfect non-traditional Easter course. It doesn't require a ton of ingredients, and all you have to do it cover it and let it cook in the oven. Giving you more time to eat deviled eggs and olives. Duh. 

Herb Crusted Rib Roast

Ingredients:

• 2 tbsp. plain Greek yogurt
• 2 tsp. prepared horseradish
• freshly ground salt and pepper
• 1 cup fresh breadcrumbs
• 1/4 cup olive oil
• 1/4 cup chopped fresh herbs of your choice (thyme, rosemary, sage, parsley, oregano)
• 1 garlic clove, minced
• 2 tsp. canola oil ( or other high heat oil)
• 2 1/2 lb. rib roast at room temperature

Preheat oven to 400 degrees F.

In a small bowl mix together the yogurt, horseradish, salt and pepper. In another small bowl combine the breadcrumbs, olive oil, herbs, and garlic. Season with salt and pepper. 

Heat the oil in a large skillet over medium-high heat. Season the rib roast with salt and pepper all over. Sear on all sides until browned for about 10 minutes. 

Transfer to a cutting board and cover the top of the roast with the yogurt horseradish mixture. Top with the breadcrumb mixture. Press down firmly to adhere the breadcrumbs.

Transfer to a rimmed baking sheet and bake in the oven for 35-45 minutes until a meat thermometer inserted in the center reads 140 degrees F for medium- rare. Let the roast rest for 15 minutes before slicing.

Slice thinly and serve with vegetables or a side salad.