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Rib Eye Roast

User Rating 5 Star Rating (1 Review)


Rib Eye Roast
This flavorful rib eye roast is coated with seasonings then topped with a mustard and horseradish sauce mixture. Serve with baked potatoes and tossed salad.


  • 1 beef rib eye roast, about 4 pounds
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon dried leaf thyme
  • 1/4 cup Dijon mustard
  • 2 teaspoons prepared horseradish


Combine salt, pepper, and thyme; rub over all sides of roast. Place the roast, fat side up, on a rack in a roasting pan. If using a meat thermometer, insert in center of roast. Roast at 350° for about 1 hour. Combine Dijon mustard and horseradish; spread over the beef. Roast for 25 minutes longer, or until roast is about 145° (on instant-read thermometer or meat thermometer) for medium rare. Roast to about 160° for medium.
Serves 8.

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User Reviews

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 5 out of 5
Fantastic and simple., Member trick153

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!

48 out of 49 people found this helpful.

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