|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This flavorful beef rib eye - or ribeye - roast is coated with coarse black pepper and thyme, and then it's topped with a mustard and horseradish sauce mixture. Serve with baked potatoes and tossed salad.
Use an oven probe or meat thermometer or check the roast periodically with a reliable instant-read thermometer.
This simple rib eye roast is an excellent alternative recipe with garlic, salt, and pepper. Or try this recipe for an herb-crusted beef top loin.
- 1 beef rib eye roast, about 4 pounds
- 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
Gather the ingredients.
Heat the oven to 350 F.
Line a roasting pan with foil and place a rack in the pan.
Combine the kosher salt, coarsely ground black pepper, and thyme; rub over all sides of roast.
Place the roast, fat side up, on the rack in the roasting pan.
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.
Roast the rib eye roast at 350 F for about 1 hour.
Combine the Dijon mustard and horseradish; spread over the beef.
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.