Celebrate Christmas with a show-stopping centrepiece – a succulent rib eye roast that embodies the spirit of a warm, festive feast. If you’ve been hesitant to try cooking a rib eye roast, you needn’t be. This fool-proof, simple recipe ensures every bite is tender, juicy, and mouthwatering. Perfect for bringing loved ones together, this dish makes your holiday meal truly special.
Serves 4-6
Ingredients
200g rib eye roast
2 tbsp olive oil
1 tbsp Flaked salt
50g salted butter
3 garlic cloves, bruised
4 sprigs oregano
3 onions, quartered
2 bulbs garlic, halved
½ C red wine
1 C stock
1 tsp apricot jam or sugar
Method
- Take the roast out 2 hours before you plan on cooking it to bring it to room temperature.
- Preheat the oven to 180 degrees celsius.
- Pat it down, then drizzle with olive oil and season with salt on all sides.
- Place a heavy based fry pan on medium-high heat and once hot, add in the rib eye roast, fat side down.
- Cook until nicely browned on all sides.
- Take the pan off the heat, then add in butter, garlic and oregano and spoon the melted butter over the meat for a couple of minutes. Remove from pan.
- Put the onions and garlic at the bottom of the same pan for the meat to rest on.
- Place the browned roast on top of the onions and pour the remaining butter on top.
- Put in the preheated oven and cook until the internal temperature reaches 40-45 degrees celsius.
- Remove from the oven and place in foil to rest for half an hour.
- Make the gravy by placing the pan back on the stove on low heat and add in red wine. Cook down for a couple of minutes.
- Add in the stock and jam and simmer on low heat for 10 minutes. Adjust seasoning as needed.
- Strain gravy and set aside.
- Slice roast and serve with gravy, roast spuds and your favourite greens.
