Ribeye Roast with Horseradish Sauce
Be your own executive chef—just because you’re not at a fancy steak joint doesn’t mean you can’t have a top-tier culinary experience go down in your own kitchen. Our recipe for ribeye roast with horseradish cream sauce proves it!
We found a ribeye roast for as little as $4.99 a pound, so shop around your local supermarkets to see where you can find the best price. Ribeye roasts are from the same cut of meat as prime rib, even though it isn’t labeled with ‘prime’ status—and they’re typically very flavorful and are extremely tender cuts of meat.
The method we’ve used for cooking the rib roast in this recipe will give you uniform results throughout the roast so you don’t have to worry about an overcooked exterior with an undercooked interior—SCORE!
ribeye roast recipe
- 5 - 6 lb ribeye roast, boneless
- 1 tsp garlic powder
- kosher salt and black pepper, freshly ground
- 1 cup sour cream
- 4 oz jar horseradish, prepared
- 1/2 tsp salt
- 1 tsp dry mustard powder
- 1/4 tsp pepper
- 1/2 tsp red wine vinegar
- Adjust oven rack to lower position then preheat oven to 200 degrees. Pat the rib eye roast dry using paper towels then season liberally on all sides with salt, pepper and 1 tsp garlic powder.
- Place a roasting rack inside of a roasting pan so that it sits firmly on the bottom. Place seasoned roast on the rack with fat cap facing up. Move roasting pan to the oven then bake until center of roast registers 120 degrees (for medium rare) on an instant-read thermometer. This should take anywhere between 2–3 hours.
- While the meat is roasting, stir together all ingredients for the horseradish cream in a small bowl. Cover and refrigerate until ready to serve.
- Remove roast from the oven then cover roast tightly with aluminum foil. Increase oven temperature to 500 degrees. Remove foil from roast then place it back into the 500-degree oven and cook until the exterior is crispy and very brown—about 10 minutes—rotating as needed for even cooking.
- Remove rib roast from oven then let it rest no less than 15 minutes. Carve into thick slices and serve immediately with plenty of that wonderful horseradish cream that you made. Enjoy!