Stew’s Ultimate Tomahawk Rib Roast
Stew’s Ultimate Tomahawk Rib Roast Recipe
This dramatic cut, with 8 inches of exposed bone, is loaded with juicy, restaurant-quality beef and comes directly from family-owned ranchers throughout the Midwest. Hand-selected and hand-trimmed by Stew’s own butchers. Each Stew Leonard’s location has fewer than 100 of these richly marbled roasts to sell this holiday season! A big, bold, beautiful cut of beef that will impress all your guests…yet it’s surprisingly EASY to cook! A bone-in roast is the best bet for guaranteed juicy succulence and Stew’s Ultimate Tomahawk Rib Roast won’t disappoint. When selecting a roast, estimate that your guests will eat about ½ to 1 pound per person as part of a large holiday buffet or 1-2 pounds per person if it’s the main course at your holiday dinner.
1 Rib Roast, 4 Rib Tomahawk Rib Roast
16 oz Stew Leonard’s Fresh Horseradish Sauce
1 tbsp Salt
2 tsp Pepper, black
1 & 1/2 cups Panko Bread Crumbs
2 tsp Thyme, freshly Chopped
2 tsp Rosemary, freshly Chopped
1/4 cup Parmesan Cheese, grated
1/4 cup Unsalted Butter, melted
Directions
Place roast in a shallow roasting pan and set aside to room temperature
Preheat oven to 350 degrees
In a bowl, combine panko crumbs with thyme, rosemary, parmesan cheese and butter
Season the roast with salt and pepper
Rub the roast generously with Horseradish Sauce
Coat the roast with panko crumb mixture
Cook the roast for 15-18 minutes per pound until a meat thermometer reads 120-125 degrees F for rare,
130-135 degrees F for medium rare, 140-145 degrees F for medium,
150-155 degrees F for medium well, or 160 degrees F and above for well done
Remove from oven and allow to rest at least 10 minutes before carving
