Rib Eye Roast

"This roast was a great success. I had the butcher cut me a 4 lb boneless ribeye roast and he dressed it for me. A trick I had learned a while back when making a roast is to rub it down completely with olive oil before using your seasoning. This helps the outside of the meat to brown and it locks in flavor and moisture. Make sure you ask for ""prime"" grade, not ""choice"". Prime will cost more but has much more marbleing amd makes for a fantastic flavor. 1 hour on a rack at 350*, pull it out and brush on the mustard/horseradish mixture. Don't be to concerned if your thermometer seems to be reading low at this point. The next 25 minutes will get you there. Have fun!"