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Ribeye Roast

Price range: £27.00 through £112.00

Grass-fed beef ribeye is known for its rich flavour and leaner profile than grain-fed beef. It features a good amount of marbling, which enhances its tenderness and taste when cooked properly.

Cooking Time: For a ribeye roast, the general guideline is to roast it at 190°C (375°F) for about 20-25 minutes per 500 grams (about 1 pound) for medium-rare. Adjust the time based on your desired level of doneness.

Portion Size: A typical serving size for ribeye roast is around 200-250 grams per person.

When roasting, it’s essential to use a meat thermometer to check for the appropriate internal temperature (about 56°C or 130°F for medium-rare) before resting and slicing. Enjoy your delicious grass-fed ribeye!

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Description

Ingredients:

  • Ribeye roast: 1.5 kg to 2 kg (bone-in for more flavor or boneless depending on preference)
  • Coarse sea salt: 15-25 grams (adjust based on taste)
  • Freshly ground black pepper: 5-10 grams
  • Olive oil: 30 ml
  • Garlic: 3-5 cloves, minced
  • Fresh rosemary or thyme: A few sprigs, finely chopped (optional)
  • Butter: 50 grams (optional, for basting)

Preparation Steps:

  1. Preparation:
    • Remove the ribeye from the refrigerator 1-2 hours before cooking to allow it to come to room temperature. This helps with even cooking.
    • Preheat your oven to 220°C.
  2. Seasoning:
    • Pat the ribeye dry with paper towels to remove any excess moisture.
    • Rub the olive oil all over the ribeye.
    • Generously season the meat with coarse sea salt and freshly ground black pepper. Ensure you cover all sides.
    • If using, mix minced garlic and chopped herbs with a little more olive oil and rub it onto the meat for added flavor.
  3. Searing (optional but recommended):
    • Heat a large, oven-safe skillet or pan over high heat.
    • Once hot, sear the ribeye on all sides for about 2-3 minutes per side until it develops a nice brown crust. This step enhances the flavor but can be skipped if you prefer a simpler method.
  4. Roasting:
    • After searing, transfer the skillet with the ribeye (or place the ribeye on a roasting rack in a baking dish) into the preheated oven.
    • Roast at 220°C for about 20 minutes for a medium-rare finish.
    • After 20 minutes, lower the oven temperature to 160°C and continue roasting. For a 1.5 kg ribeye, aim for approximately 45-60 minutes for medium-rare (an internal temperature of about 55-57°C). Adjust according to the desired doneness:
      • Rare: 50-52°C
      • Medium-rare: 55-57°C
      • Medium: 60-63°C
      • Medium-well: 65-68°C
      • Well done: 70°C and above
  5. Basting (optional):
    • If desired, during the last 20-30 minutes of cooking, you can baste the ribeye with melted butter for added richness.
  6. Resting:
    • Once the ribeye reaches your desired internal temperature, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 15-20 minutes. This allows the juices to redistribute.
  7. Serving:
    • After resting, slice the ribeye against the grain and serve with your favorite sides.

Tips:

  • Use a meat thermometer to accurately gauge the internal temperature.
  • Serve with a rich gravy or sauce to complement the flavors.