Beef rib eye roast
- 1.6kg beef rib eye roast
- 4 tablespoons olive oil
- 2 whole garlic cloves, peeled
- 8 sprigs thyme
- 1 bay leaf
- Sea salt, freshly ground black pepper
Preheat the oven to 220°C conventional oven/ 200°C fan-forced (428° Fahrenheit/Gas 7). Prepare a rack over a baking tray (alternatively refer to tip in step 3).
Tip: For even cooking, remove rib eye roast from the fridge about 30-45 minutes before cooking to allow the meat to come to room temperature.
Heat a large frying pan (or barbeque) over very high heat. Rub olive oil over rib eye roast, then season with salt and pepper to taste. Place the rib eye roast in the hot pan and add the garlic, thyme and bay leaf. Sear the meat until well browned all over.
Transfer the roast with garlic and herbs onto a rack in a baking tray. This allows the roast to brown evenly. Roast for 15 minutes.
Tip: Placing the roast on a bed of vegetables is another way to raise the roast and brown evenly.
Reduce the heat to 200°C conventional oven/ 180°C fan-forced (400° Fahrenheit/Gas 6) and cook for a further 30 minutes for medium rare, basting the roast occasionally using the juices in the baking tray as it cooks.
Tip: I recommend the use of a meat thermometer to ensure your roast is cooked to perfection. Insert the thermometer into the thickest part of the meat. Roasting temperatures should be 60°C for rare, 65-70°C for medium and 75°C for well done. Always remove the roast from the oven a few degrees below these temperatures as the roast will continue to cook while resting.
Remove roast from the oven. Transfer your roast to a serving dish, cover loosely with aluminium foil and rest for 10-20 minutes before slicing. This maintains the meat juices making the meat more tender and flavoursome – buon appetito.
