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.
