Place the rib-eye of beef into a large non-metallic dish.
Mix the red wine, vinegar, sugar, allspice, bay leaf, and half the thyme in a jug.
Pour mixture over beef, cover, and marinate in the fridge for at least four hours.
Preheat the oven to 190°C and bring the marinated beef to room temperature.
Spread mustard over the beef and coat with crushed peppercorns and remaining thyme.
Roast the beef in a tin for 80 minutes for medium-rare.
Whisk crème fraîche, horseradish, mustard, and chives together and season to taste.
Transfer cooked beef to a platter and rest covered for 25 minutes.
Carve the beef into slices and serve with horseradish cream and roasted vegetables.