December 24, 2015
Looking for the wintertime Sunday supper? Look no further! This impressive meal is actually a snap to put together, and it’s perfect for a crowd.
Yield: 6 servings
Active Time: 15 minutes
Total Time: 2 hours
3 tablespoons whole grain mustard
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 1/2 tablespoons thyme leaves
3 cloves minced garlic
3 pounds boneless Thrive Market Rib Eye
Preheat the oven to 250 degrees.
Stir together in a small bowl the mustard, salt, black pepper, 1 tablespoon olive oil, thyme leaves, and garlic.
Brush the beef with the other 2 tablespoons olive oil. Heat a large skillet over high heat and brown the beef, 1 to 2 minutes, on all sides. Remove from pan, secure with kitchen string, and rub the mustard mixture all over the beef. Place beef on a rack in a baking dish and roast 1 1/2 to 1 3/4 hours until medium rare, longer for a more well-done roast. After cooking, cover meat with foil and let rest 15 minutes before carving.
Photo credit: Paul Delmont
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