One of most desirable of all beef roasts. A great choice for special occasions, these well-aged, well-marbled roasts are impressive in presentation and a delight on the palate.
Rib eye is essentially scotch fillet on the bone, it is taken from the back of the animal towards the neck. Unlike the porterhouse it has the fat running through the middle of the meat not the outside. This gives the meat exquisite flavour, makes it incredibly tender and stops it from drying out when cooking.
Serving Suggestion 2.0kg: 4 - 5 people | 4.0kg - 8 - 10 people
Recipes - How to cook the Perfect Rib Eye Steak with Oliver Hagen
Cooking Suggestion -
Preheat oven to 250°C, or as hot as your oven will go.
In a Cast iron pan evenly brown and seal the Scotch Fillet. In a bowl, combine salt, pepper and olive oil to form a paste.
Cover the roast with the paste and set aside. Add 2 cups of water to tray
Set a roasting rack in the oven tray, then sit the roast on the rack. Place roast on lowest rack in oven and cook at 250°C for 45 minutes.
Then reduce temperature to 180°C and roast for a further 30 minutes. Check water level in tray and add another 1-2 cups of water if needed.
Finally, increase the temperature back up to 230°C and cook for a further 15 minutes for medium rare or 30 minutes for medium well done. If you have a meat thermometer, use the following temperatures as a guide:
Medium rare – Remove at 47°C
Medium – Remove at 52°C
Medium well – Remove at 56°C
Well done – Remove at 60°C
Take out and rest covered with foil 20-30 minutes before carving
