herb crusted rib roast... 1 hour

the goods:

2 tablespoons sour cream
2 teaspoons prepared horseradish
4 slices white bread, torn into pieces
1/4 cup extra-virgin olive oil
1/4 cup fresh thyme
1 garlic clove, chopped
2 teaspoons vegetable oil
1 boneless rib-eye roast



Preheat oven to 400 degrees. In a small bowl, combine sour cream and horseradish; season with salt and pepper.



In a food processor, combine bread, olive oil, thyme, and garlic; season with salt and pepper and pulse to combine.



In a cat iron skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes.



Spread sour cream mixture on top of roast, top with breadcrumb mixture, pressing to adhere.



Place in oven; cook 35 to 45 minutes. Let rest 15 minutes before slicing and serving.