Ribeye Roast
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1 beef rib eye roast (1.2 Kg)
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1 teaspoon kosher salt
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1/2 teaspoon coarsely ground black pepper
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1/2 teaspoon dried leaf thyme
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1/4 cup Dijon mustard
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2 teaspoons prepared horseradish
Preparations
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Heat the oven to 350 F.
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Line a roasting pan with foil and place a rack in the pan.
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Combine the kosher salt, coarsely ground black pepper, and thyme; rub over all
sides of roast.
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Place the roast, fat side up, on the rack in the roasting pan.
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If using a meat thermometer or oven probe, insert it into the center of roast. Or
use an instant-read thermometer to check the roast periodically.
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Roast the rib eye roast at 350 F for about 1 hour.
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Combine the Dijon mustard and horseradish; spread over the beef.
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Roast for 25 minutes longer, or until roast is about 135 F to 145 F (on an instant-
read thermometer or meat thermometer) for medium rare to medium. Roast to about 150 F for medium-well.
