don't know how it's saying to cook it....but a rib eye roast will be very tender....it's a boneless rib, or a rib eye steak...
If the tip is a sirloin tip ...it and the top round are not going to be as tender cuts....however as long as you cook them rare or medium rare and slice them thin they will be fine....but you start getting those cuts into the medium or medium well range and you had better be pot roasting them.
Linda C

Here's the recipe:

Rib Roast with Herb Crust

2 T sour cream
2 teas. prepared horseradish
coarse salt and ground pepper
1 C. fresh breadcrumbs
1/4 C. EVOO
1/4 C. fresh thyme or a mixture of equal amounts chopped
fresh thyme, rosemary and sage
1 garlic clove chopped
2 teas. vegetable oil
1 boneless ribeye roast (2 1/2 lbs.) room temperature

1. Preheat oven to 400 deg. In a small bowl combine sour
cream and horseradish. Season with S&P. In another
bowl, combine bread crumbs, olive oil, herbs and garlic.
Season with S&P.

2. In a large skillet, heat vegetable oil over medium-high
Season roast with S&P, sear until brown on all sides,
10 minutes. Transfer to cutting board. Spread sour
cream mixture on one side of roast, top with breadcrumb
mixture, pressing to adhere. Return roast to skillet or
transfer to a rimmed baking sheet. Place in oven, cook
until medium-rare or an instant-read thermometer inserted
in center reads 140 deg., 35 to 45 min. Let rest 15 min.
before slicing.

jude

Should work....but I wouldn't cook it to 140....I would remove it from the oven about 125 and let it rest.
My big concern is that with a roast weighing only 2 1/2 pounds by the time you get it browned, it will be very nearly done, depending on the shape....a boneless rib roast is very round.
I guess your question was will a sirloin or top round work as well.....and I have to say, no, not as well. Either will be tougher and harder to keep all parts at rare to medium rare.
And remember that when slice the meat that crust will fall off. With a rib roast it's easier to cut nice rounds and the crust should stay put and make a nice presentation.....but I think I would rather that presentation with a boneless turkey breast!
Linda C

Thanks a bunch...maybe I'll just hold onto the recipe and look at the picture. LOL

jude

Splurge on the rib roast! It's worth it.
If you want to buy the other cuts, pot roast is going to be better for sure!

LindaC is right. Don't go past 125 degrees.

Deanna

To tell you the truth I wouldn't use that recipe with a rib roast or any roast for that mater.

The crust sounds wonderful but I don't think it would slice well. I'd be inclined to use that recipe with smaller cuts of meat like filet, pork chops etc. Something that doesn't need to be sliced.

Chase, I think you are probably right! Why didn't I think that way? I really don't like rare meat but the herb crust sounded so good.

Thank you all for your input.

jude

Yum, Jude, that herb crust DOES sound good. I think Sharon hit it right on the head, use it with already portioned meat so you don't have to try to slice nice even slices of that crust!

Annie

You know what.....I am so dense, but I'll sure be looking at cooking some filets. You can bet they won't be rare, though....somewhere between medium rare and an almost medium..I'm the one who back in my teens and early 20's ate my steaks well done so I have made progress. I really can't stand to look at the purple, bloody rare though, not even in pictures. We all have our preferences, don't we!!

jude