Rib Eye Roast with Roasted Red Pepper Horseradish

Directions

Note: Wash hands with soap and water.
1. Preheat oven to 450 degrees Fahrenheit.
2. Place peppers, shallots and garlic on a foil-lined baking sheet; generously drizzle with olive oil and season to taste with salt and pepper. Bake for 15-18 minutes, turning once; allow to cool. Increase oven temperature to 500 degrees Fahrenheit.
3. In a small bowl, whisk together, butter and minced garlic.
4. Poke several holes in roast with a sharp knife. Rub butter mixture all over top and sides of roast and season to taste with salt and pepper; place in a roasting pan, fat side up.
5. Roast for 20 minutes. Reduce oven temperature to 325 degrees Fahrenheit and continue to cook for 1- 1½ hours or cooking until an instant-read thermometer inserted into the center should read 140 degrees Fahrenheit for medium. Remove from oven, tent with foil and let sit for 5 minutes before carving.
6. Transfer roasted red pepper, shallots and garlic to a food processor or blender. Add vinegar and horseradish and pulse until blended. Transfer to a small saucepan and place over medium-low heat. Add brown sugar, tomato paste and red pepper flakes and bring to a boil. Reduce heat and let simmer for 10 minutes. Serve with roast.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org