Beef Rib Eye Roast With Mustard and Horseradish

Rib eye roast preparation

The Spruce / Diana Rattray

  • Total: 95 mins
  • Prep: 15 mins
  • Cook: 80 mins
  • Yield: 1 roast (6 to 8 servings)
Nutritional Guidelines (per serving)
497 Calories
24g Fat
1g Carbs
66g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 roast (6 to 8 servings)
Amount per serving
Calories 497
% Daily Value*
Total Fat 24g 31%
Saturated Fat 9g 46%
Cholesterol 203mg 68%
Sodium 525mg 23%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 2%
Protein 66g
Calcium 40mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 350 F.

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

  4. Combine the kosher salt, coarsely ground black pepper, and thyme; rub over all sides of roast.

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

  6. If using a meat thermometer or oven probe, insert it into the center of the roast. Or use an instant-read thermometer to check the roast periodically.

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

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

  9. 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.

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