Beef Rib Eye Roast With Mustard and Horseradish

Ribeye Roast Beef
Rib eye roast preparation. Diana Rattray
  • 95 mins
  • Prep: 15 mins,
  • Cook: 80 mins
  • Yield: 6 to 8 Servings
Ratings (16)

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.

What You'll Need

  • 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

How to Make It

  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.
Nutritional Guidelines (per serving)
Calories 497
Total Fat 24 g
Saturated Fat 9 g
Unsaturated Fat 11 g
Cholesterol 203 mg
Sodium 525 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 66 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)