Prep Time: 10 Minutes
Cook Time: 55 Minutes
1 cup whole-grain mustard
1/4 cup chopped fresh rosemary leaves
1/4 cup panko bread crumbs
2 1/2 teaspoons kosher salt
1 teaspoon minced garlic
1 tablespoon + 1/4 teaspoon coarse-grind black pepper
3 to 4 pounds whole Thomas Farms grassfed beef ribeye
1 cup nonfat plain Greek yogurt
1/4 cup prepared horseradish
1 tablespoon dijon mustard
1 teaspoon worcestershire sauce
1. Preheat the oven to 450 degrees F. Combine the mustard, rosemary, bread crumbs, 2 teaspoons of the salt, garlic and 1 tablespoon of the pepper
2. Evenly coat the beef ribeye in the mustard and rosemary mixture. Place the ribeye on a baking sheet and roast for 15 minutes. Reduce the oven temperature to 325 degrees and continue to cook for 40 more minutes. Remove from the oven, cover loosely with foil, and allow the roast to rest for 15 to 20 minutes.
3. For the horseradish yogurt: In a small bowl, combine the yogurt, horseradish, mustard, Worcestershire, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Mix well and refrigerate until ready to use.
4. To serve: Slice the ribeye into six equal portions and serve them with the horseradish yogurt.