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.
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