Rib Eye Roast with Mustard and Black Pepper

By ezunich

Ingredients

• Sauce:
• 5 lbs rib eye roast, boneless
• 4 garlic cloves, cut into slivers
• 1 cup Dijon mustard
• 1/4 cup soy sauce
• 4 tbs ground black pepper
• 1/4 cup Dijon mustard
• 1 tbs soy sauce
• 1 cup beef stock
• 1 tbs ground black pepper

Details

Servings 6

Preparation

Step 1

To prepare the roast, cut incisions at even intervals in the surface of the meat and insert slivers of garlic. Place the meat in a roasting pan. Top with the pepper. Let the roast sit at room temperature for up to 3 hours. Preheat oven to 350°. Roast the meat until a meat thermometer inserted in the center of the roast reads 135° for rare, about 1 3/4 hours. Remove from the oven and let rest on a carving board, covered with aluminum foil for 15 minutes.
To make sauce: In a small pan combine the mustard, soy sauce, beef stock and pepper with whisk and heat through. Add to the degreased drippings, picking up any brown bits in the roasting pan. Strain sauce back into the small pot and cook for a few more minutes to heat through.

Bake at least 2 1/2 hours.