TOM’S ULTIMATE TOMAHAWK RIB ROAST
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 Tom’s own butchers. Each Tom 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 Tom’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.
Ingredients
- 1 Rib Roast, 4 Rib Tomahawk Rib Roast
- 16 oz Tom 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