Roasted Rib Eye of Beef

, from Issue #24. September, 2015
Photography by Aaron McLean.
Roasted Rib Eye of Beef

These days it is a treat to roast a whole piece of beef such as this rib-eye. It is, however, perfect for a grand occasion.

Serves: 8


2 kilogram rib of beef on the bone, at room temperature
olive oil
1 tablespoon dry English mustard
sea salt and freshly ground pepper
2 whole heads of garlic

1 tablespoon redcurrant jelly
1 tablespoon Dijon mustard
1 cup red wine
2 cups good beef stock
1 tablespoon flour
1 tablespoon soft butter
sea salt and freshly ground pepper


Preheat the oven to 200°C.

Rub the whole roast with olive oil then rub with the dry mustard and season generously with sea salt and freshly ground pepper. Wrap the heads of garlic in a piece of aluminium foil.

Place the beef and garlic on a rack in a roasting pan and pour 11⁄2 cups of water into the base. Roast for 80 minutes for medium rare meat. Take the garlic out after 40 minutes.

Add more water to the dish as needed. The pan juices will be used to make the gravy. Transfer to a plate and rest, lightly covered, for 20 minutes. Do not wash the baking dish.

Gravy: Tilt the pan and skim off any fat. Place on the hob and stir in the redcurrant jelly, mustard, red wine and beef stock. Squeeze in 4 cloves of the roasted garlic and whisk until smooth. Simmer until reduced by half. Mash the flour and butter together to make a smooth paste* and whisk small pieces into the gravy to thicken and make a glossy sauce. Taste, season and simmer for another 5 minutes to cook out the flour.

To serve: Carve the meat and arrange on a serving platter with the extra roasted garlic. Pour the gravy into a jug and serve separately. Serve with Yorkshire puddings, roasted parsnips and carrots and a green vegetable. 

*The French term for this is beurre manié, or kneaded butter, which is used to thicken soups and sauces.

Wine match: Mills Reef Reserve Cabernet Merlot 2018