Directions
1
Preheat oven to 400°. Remove rib eye roast from refrigerator and let rest 1 hour at room temperature
2
Meanwhile, in a medium mixing bowl combine mustard, flour, soy sauce, Worcestershire sauce, pepper, garlic, cayenne and thyme, to form a paste
3
Put roast, seam-side down, in a large roasting pan. Season generously with kosher salt and then rub all over with the paste. Carefully pour beef broth around (not over) the roast
4
Place roasting pan in oven and cook for 30 min
5
Carefully remove pan from oven and reduce heat to 350°
6
Tent very loosely with foil, draping it just enough to protect the crust from burning. If wrapped too tightly, the foil will steam the roast and make it tough
7
Return roast to oven. Cook until instant-read thermometer placed in the center of the meat registers 115°, about 1 1/2 to 2 hours, adding more beef broth if needed. (It may evaporate.)
8
Transfer beef to a warm platter and loosely tent with foil; reserve pan juices for serving
9
Rest roast until its internal temperature reaches 130° (medium-rare), about 25 min. NOTE: Do not cut into the beef to see if it is done — you will lose valuable juices
10
Strain reserved pan juices into a small sauce pan. Reheat over medium heat, then pour into a gravy boat
11
Carve the roast with a sharp knife; serve immediately with the pan juices
