Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.
Beef Ribeye Roast
BEEF RIB ROAST
1 (5 lb.) beef ribeye roast
2 teaspoons whole black peppercorns, cracked
4 teaspoons fresh thyme leaves, divided
1 cup sour cream
1/4 cup prepared horseradish
1 teaspoon sugar
1 tablespoon butter
1 sweet onion, very thinly sliced
1 (8 oz.) package sliced fresh mushrooms
1 tablespoon flour
1 cup beef broth
1 tablespoon Grey Poupon dijon mustard
Preheat oven to 350 degrees. Place meat, fat side up, in roasting pan. Press peppercorns and 2 teaspoons thyme onto surface of meat. Bake 2 to 2-1/4 hours or until 135 degrees. (To check for doneness, insert probe of instant-read thermometer 2 to 2-1/2 inches into thickest part of meat.)
Horseradish Sauce: Meanwhile, mix sour cream, horseradish and sugar in serving bowl. Refrigerate until ready to serve.
Remove meat from oven. Cover meat with foil; let stand 15 to 20 min. or until medium-rare doneness (145 degrees). Slice the meat and serve with sauces.
Gravy: Melt butter in large skillet on medium heat. Add onions; cook and stir 8 to 10 min. or until golden brown. Add mushrooms; cook and stir 6 min. or until tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 5 min. or until thickened, stirring constantly. Remove from heat; stir in mustard and remaining thyme.