Ingredients

Total preparation and cooking time: 2 1/4 to 3 hours
4- to 6-pound well-trimmed beef ribeye roast, small end
Salt

Seasoning:
2 large cloves garlic, crushed
1/2 teaspoon cracked black pepper
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves
Parmesan Polenta & Mushroom Ragout (recipe below)

Heat oven to 350 degrees. Combine seasoning ingredients; press evenly into surface of beef roast. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat. Do not add water or cover. Roast in 350-degree oven for about 13/4 to 2 hours for medium-rare doneness; 2 to 21/2 hours for medium doneness.
Meanwhile, prepare Parmesan Polenta & Mushroom Ragout.
Remove roast when meat thermometer registers 135 degrees for medium-rare, 150 degrees for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (The temperature will continue to rise to 145 degrees for medium-rare, 160 degrees for medium.)
Carve roast into slices; season with salt, as desired. Serve with Parmesan Polenta & Mushroom Ragout. Makes 6 servings.
Note: Roasts may be stored unopened in the coldest part of the refrigerator for up to 3 to 4 days before cooking. For longer storage, roasts should be frozen. Freeze roasts up to two weeks in their retail package. Thaw in the refrigerator in original wrapping.
Nutrition facts per serving: 385 cal., 48 g pro., 1 g carbo., 20 g fat, 4.6 mg iron, 508 mg sodium, 136 mg chol.

Parmesan Polenta & Mushroom Ragout

Total preparation and cooking time: 1 1/2 hours
Chilling time (optional): overnight

For the ragout:
2 tablespoons butter
1 1/2 pounds mixed fresh mushrooms (shiitake, portobello, crimini), stemmed, if necessary; halved or cut into 1-inch pieces, if large
4 cloves garlic, crushed
13 3/4- to 14 1/2-ounce can ready-to-serve beef broth
1/4 cup prepared tomato paste
1 tablespoon cornstarch, dissolved in 2 tablespoons water

For the polenta:
6 cups water
2 tablespoons butter
1 teaspoon salt
2 cups yellow cornmeal
1 cup grated Parmesan cheese
Vegetable cooking spray
1 tablespoon butter, melted

Directions

In Dutch oven or large saucepan, heat 2 tablespoons butter over medium-high heat until melted. Add mushrooms and garlic; cook and stir 10 to 12 minutes or until mushrooms are tender. Stir in broth, tomato paste and cornstarch mixture. Bring to a boil; reduce heat to medium-low. Cover and cook 10 minutes or until sauce is thickened; keep warm.

Meanwhile, in large, heavy saucepan, combine water, 2 tablespoons butter and salt; bring to a simmer over medium heat. Gradually stir in cornmeal with wire whisk; bring to a boil. Reduce heat to medium-low; cook 15 minutes, stirring frequently. (Mixture will be very thick.) Remove from heat; stir in cheese.

Lightly spray 13-by-9-inch baking pan with cooking spray. Spread cornmeal mixture evenly into pan; let stand 15 minutes (or cover and refrigerate overnight, if desired).

After removing roast, set oven for broiling. Brush top of polenta with 1 tablespoon melted butter; broil 3 to 4 inches from heat 7 to 9 minutes (9 to 12 minutes, if chilled) or until heated through and top is lightly browned. To serve, cut into serving-size pieces; top with mushrooms. Serve with Herbed Beef Ribeye Roast. Makes 6 servings.

Nutrition facts per serving: 353 cal., 13 g pro., 41 g carbo., 16 g fat, 3.5 mg iron, 1,109 mg sodium, 38 mg chol.

Cook's Tip: For softer-style polenta, omit stand time. Broil polenta, as directed, immediately after spreading into pan.