Servings: 8
Prep Time: 15 Min.
Cook Time: 2 1/2 Hr.

+ 1 beef Ribeye Roast Bone-In, small end (4-6 lb.)
+ 1/2 c. Dijon-style mustard
+ 2-1/3 c. cheese and garlic or Caesar croutons, finely crushed (about 1-1/4 c. crumbs), divided
+ 1-1/2 lb. green beans, trimmed
+ 1 Tbsp. olive oil

1. Heat oven to 350°F. Spread mustard evenly over all surfaces of beef roast. Press 1 c. crouton crumbs evenly onto roast over mustard.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hr. for medium rare; 2 to 2-1/2 hr. for medium doneness.
3. Meanwhile toss green beans with oil on metal baking sheet. Add remaining 1/4 c. crouton crumbs; toss to coat. Roast in 350°F oven with beef roast 30 min.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Increase oven temperature to 450°F; continue roasting green beans 10-20 min. or until tender and starting to brown.
5. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15-20 min. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
6. Carve roast into slices. Season beef and green beans with salt and pepper, as desired.

*Cook's Tip: To make crouton crumbs, place croutons in food-safe plastic bag; close bag securely, squeezing out air. Crush croutons with rolling pin to form crumbs. Or, place croutons in food processor container. Cover; process until crumbs form.

* Recipe courtesy The Beef Checkoff

Calories: 347;   Total Fat: 15g;   Saturated Fat: 4g;   Cholesterol: 97mg;   Total Carbs: 11g;   Protein: 44g;   Sodium: 587mg;