Whole Roast Rib Eye of Beef

Cook time 2.5 Hours
Servings 4


2kg beef rib eye, tied and bones frenched
Olive oil, to drizzle
25g butter
4 sprigs rosemary
1 bulb of garlic, cut in half horizontally
1 onion peeled and thickly sliced
¼ cup red wine
1 cup beef stock
1 tbsp fresh horseradish

Whole Roast Rib Eye of Beef


Remove the meat out of the fridge 2 hours before roasting.

Pre heat the oven to 160C. Drizzle oil over meat and season with salt and pepper.

In a large baking tray, that is stovetop safe brown the meat all over until golden brown. Remove from the heat and remove the meat from the tray. Now add the butter, rosemary, garlic and onion to the tray before nestling in the beef.

Roast in the oven for 1 hour 25 minutes. Check that the internal temperature is 48C. If not place back in the oven to cook for a further 10 minutes.

Once cooked allow to rest for 30 minutes. Remove the rosemary from the tray and the skins from the garlic. Place on the stove and add the red wine. Bring to the boil and then add the stock. Boil until it reduces by half. Slice the beef, drizzle over the sauce and freshly grated horseradish over the top. Serve with classic sides like roasted beetroot and potatoes.