Ribeye Roast

Share this with the world


  • 1 beef rib eye roast (1.2 Kg)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 teaspoon dried leaf thyme

  • 1/4 cup Dijon mustard

  • 2 teaspoons prepared horseradish


  1. Heat the oven to 350 F.

  2. Line a roasting pan with foil and place a rack in the pan.

  3. Combine the kosher salt, coarsely ground black pepper, and thyme; rub over all

    sides of roast.

  4. Place the roast, fat side up, on the rack in the roasting pan.

  5. 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.

  6. Roast the rib eye roast at 350 F for about 1 hour.

  1. Combine the Dijon mustard and horseradish; spread over the beef.

  2. 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.