Golden Corral's Beef Rib Eye Roast

Golden Corral's Beef Rib Eye Roast

Golden Corral's Beef Rib Eye Roast. Photo by Renée S. Suen

This rib roast is outstanding. You will be able to feed a crowd and everyone will love it. Now this recipe calls for a beef ribeye roast, but rest assured you can use a cross rib roast as well. Nobody will know the difference and you'll save quite a bit of money. Either way this is a sure crowd pleaser.

  • 1 (5lb) beef ribeye roast (or cross rib roast)
  • 2 tbsp cracked black peppercorns (crack them yourself for the freshest flavor)
  • 4 tbsp fresh thyme leaves
  • 1 cup sour cream
  • ¼ cup prepared horseradish (you can find jars of this in most grocery stores)
  • 1 tsp sugar (white granulated)
  • 1 tbsp butter (I recommend Kerry Gold butter, it’s from grass fed cows)
  • 1 white onion, thinly sliced
  • ½ lb sliced mushrooms
  • 1 tbsp flour
  • 1 cup beef broth (don’t use the low sodium or the low fat, trust me it’s better with full octane)
  • 1 tbsp Dijon mustard (grey poupon is the standard here, obviously)

Preheat your oven to 350 degrees Fahrenheit. Rinse your beef and pat it dry with a clean paper towel. Place the roast in your roasting pan fat side up. Press the cracked pepper into the surface of the roast, as well as 2 Tbsp of the thyme. Roast the meat for 2 hours or a little over. The goal is to reach an internal temperature of 135 degrees. You'll need a probe thermometer to determine internal temperature, inserted about 2 inches into the thickest part of the roast.

Once the roast is finished, take it out of the oven and cover it with aluminum foil. Let the roast rest for at least 15 minutes before you try to slice it. When the roast is first taken out of the oven all of the juices have expanded. If you cut into it all the juices will come running out and you'll be left with a dry roast. By letting the meat rest the juices will be able to redistribute throughout the roast leaving you with a moist, delicious meal.

Horseradish Sauce

Mix the sour cream, horseradish and sugar in a glass bowl until combined. Put this in the refrigerator while the roast cooks to let the flavors marry.


Melt butter in a large cast iron skillet on about medium heat. Throw in the onions and cook them for about 10 minutes, stirring regularly with a wooden spoon, until they are starting to brown. Toss in the mushrooms and continue to cook for about another minutes until the mushrooms are soft and tender. Sprinkle in the flour stirring constantly, and cook until the flour begins to brown (about 1-2 minutes). This will add a nutty, toasty flavor to the gravy, while making sure that the flour can absorb all of the broth without clumping, leaving a nice, smooth gravy. Stir in the broth and simmer for another 5 minutes, stirring constantly, so that the gravy can come together. Take the gravy off the heat, stir in the mustard, and you're ready to serve.

Slice the meat between ¼ and ½ inch thick, depending on your crowd. Ladle on some gravy and top with a nice dollop of horseradish sauce. Delicioso!

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