Roast rib eye of beef

This is supposedly the best roast my family has ever had. The roast can be seared ahead of time. Add 15 minutes to roasting time if it has cooled before roasting. Timing really depends on the thickness of the beef. Better to use an instant-read thermometer than guess.


  • 2 tablespoons olive oil.
  • One 5 pound (2,2 kg) rib-eye roast.
  • Salt and freshly ground pepper.
  • 3 tablespoons Dijon mustard.
  • 1 tablespoon soy sauce.
  • 1 teaspoon Worcestershire sauce.
  • 1 teaspoon chopped garlic.
  • 1/4 tsp cayenne pepper.
  • 2 tablespoons chopped fresh rosemary or 2 tsps dried rosemary.
  • 2 tablespoons olive oil
  • Salt to taste.


  • Preheat oven to 450F (I actually did 400F convection). 
  • Heat olive oil in your largest skillet or a roasting pan over high heat. 
  • Season the roast with salt and pepper. 
  • Sear on all sides until it is good brown colour. 
  • About 8 to 10 minutes in total. 
  • Combine Dijon mustard, soy sauce, Worcestershire sauce, garlic, cayenne and rosemary in a bowl. 
  • Stir in the oil. 
  • Brush over roast on all sides. 
  • Place on rack over roasting pan (I did not use a rack in the roasting pan, so that the roast sticks to the pan and makes for better gravy later). 
  • Roast for 20 minutes. 
  • Turn heat down to 350F (I actually did 325F convection) and roast another hour and 15 minutes or until and instant-read thermometer read 125F for rare, 135F for medium rare and 145F for medium. 
  • Let roast sit 10 minutes before carving. It will cook a little further. 
  • If you don't know how to make gravy (like me), get an expert to make it (like my wife) using the pan drippings.