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               Horseradish Crusted Roast

• 1 well-trimmed beef ribeye roast, small end (6 to 8 pounds)

• 1/2 cup prepared horseradish

• 37 to 40 butter-flavored crackers

• 1/2 cup grated Parmesan cheese

• 2 teaspoons dried thyme leaves, crushed

1. Heat oven to 350°F. Place roast, fat side up, on rack in shallow roasting pan. Spread horseradish evenly over all surfaces of beef roast.

2. Place crackers in food processor or blender container. Cover; process until fine crumbs form (about 1-1/4 cups). Combine cracker crumbs, cheese and thyme in small bowl. Press crumb mixture evenly onto roast over horseradish, generously covering all surfaces.

3. Insert ovenproof meat thermometer in roast so tip is centered in thickest part of beef, not resting in fat. Roast in 350°F oven 2 to 2-1/4 hours for medium rare; 2-1/2 to 2-3/4 hours for medium doneness.

4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

5. Carve roast into slices. Makes 8 to 10 servings.

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