A rib eye roast doesn’t need much to taste incredible. It is a well-marbled, full of flavor cut of meat that should be reserved for special occasions.
- Cook Time
- Prep Time
- 4 pounds rib eye roast
- 3 cups grated horseradish
- 1½ cups finely chopped parsley (optional)
- 2 teaspoons kosher salt
- 2 tablespoons extra virgin olive oil
1 Preheat oven to 450°F.
2 Drizzle meat with oil.
3 Combine the salt and horseradish and rub all over roast to form a crust.
4 Allow roast to come to room temperature. This will ensure even cooking.
5 Once roast comes to room temperature (about 30 minutes), place roast in oven and cook at 450°F for thirty minutes.
6 After thirty minutes, lower oven temperature to 350°F and roast for another hour for rare, an hour and fifteen minutes for medium doneness, and an hour and a half for medium-well.
7 Allow roast to rest for a half hour before cutting into it. The resting process is very important as it prevents the natural juices and awesome flavor of the roast from running all over your cutting board, but it remains in the meat where it belongs.