Rib eye is my favourite cut of beef to cook around the holidays. It has so much flavour, a great way to cook beef and it feeds a lot of people so perfect for the holiday season. It is a more expensive cut so nice to save it for a special occasion. Reverse sear is the ideal cook for this type of cut as you control the cook a little more to ensure it's cooked in the centre without being overcooked on the outside.
Category
Lunch
Servings
8
Prep time
24 hours
Cook time
5 hours
Rib eye is my favourite cut of beef to cook around the holidays. It has so much flavour, a great way to cook beef and it feeds a lot of people so perfect for the holiday season. It is a more expensive cut so nice to save it for a special occasion. Reverse sear is the ideal cook for this type of cut as you control the cook a little more to ensure it's cooked in the centre without being overcooked on the outside.
Ingredients
- 3 point beef rib roast, approximately 3kg (6.6 lbs)
-
sea salt and freshly cracked pepper
- 2 tbsp dijon mustard
- 3 cloves garlic, finely grated
- 2 sprigs rosemary, leaves picked and chopped
- 60ml (¼ cup) olive oil
Directions
Overnight brine (the day before)
Season the beef generously all over with salt. Place on a wire rack over a tray and refrigerate overnight ideally, uncovered to dry brine.
Prep the beef
Combine the dijon mustard, garlic, rosemary and oil in a small bowl. Season with salt and pepper and mix well.
- Spread the mustard mixture onto the beef, starting with the underneath, then the sides, then turn it over and rub all over the top of the beef.
Place a thermometer probe into the centre of the beef if you have one. If you don’t, you’ll just need to check the beef temp throughout the cook.
Roast the beef
Preheat the oven to 95°C (200°F). Roast the beef for approximately 3 - 4 hours*, until the internal temperature reaches 48°C. (46 for rare, 52/53 for medium)
- Set the beef aside to rest at room temperature for 1 - 2 hours.
Finish and serve
Increase the oven temperature to 230°C (445°F).
- Return the beef to the oven for 15 minutes, or until the outside is golden brown.
- Transfer the beef to a carving board and slice. Serve with your favourite festive side dishes.
Recipe notes
Cook support
If you don’t have time to dry brine, just season very well with salt. There is no need to temper the beef at room temperature before cooking as this method involves cooking very slowly to begin anyway.
The cooking time will depend on the size and thickness of your roast, hence the need for a probe thermometer. These probes can be purchased from kitchen stores and hardware or BBQ stores, or you may have one connected to your oven.
If you are resting the beef for longer than 2 hours, then do this in an esky or Cambo box, or an oven warming draw no hotter than 40°C (104°F).
Sourcing
Your local butcher can provide you with a 3 point whole roast and they should have it rolled in twine for you, which will stop it from unravelling when it gets seared at the high heat.
Storage
Any beef leftovers can be stored in an airtight container refrigerated for several days. Heat again in the oven until the internal temperature reaches above 40°C.
Serving ideas
This roast will go great with some beef fat roasted potatoes, a green side salad, steamed greens or grilled vegetables.
