Rib eye roast beef

Name: Rib eye roast beef
Prep time: 24 h
Cook time: 4 h
Total time: 28 h
Yield: 8
Cuisine: British
Ingredients: 1 x 2.2-2.5kg (4.85-5.5 lbs) rib eye roast; sea salt; 1.5 tbsp (22.5 ml) seeded mustard; 2 large sprigs of rosemary, finely chopped; 7 cloves of garlic, grated; 3 tbsp (45ml) olive oil

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Rib eye roast beef

Ingredients

1 x 2.2-2.5kg (4.85-5.5 lbs) rib eye roast
sea salt
1.5 tbsp (22.5 ml) seeded mustard
2 large sprigs of rosemary, finely chopped
7 cloves of garlic, grated
3 tbsp (45ml) olive oil

Directions

PREP THE DAY BEFORE

Remove the beef from its packaging and trim off any excess hard fat or silver skin. Tie the beef with butcher's string 5-6 times along its length to maintain its shape during cooking. Season generously with salt and place it on a tray with a wire rack. Refrigerate uncovered overnight to dry brine.

ON THE DAY

Preheat your oven to 120°C (250°F). Mix together the mustard, rosemary, garlic, and olive oil. Spread this mixture evenly all over the beef.
Place the beef in the oven. Cook until it reaches the desired internal temperature. For medium-rare, aim for 46°C (115°F), medium 52°C (125°F), and medium-well 57°C (135°F). This could take approximately 2.5-4 hours. Plan for 5-5.5 hours from the start of cooking to serving.
Once the beef reaches the desired internal temperature, remove it from the oven and let it rest at room temperature for at least 1 hour.
About 30 minutes before carving, preheat the oven to 250°C (482°F). Let it heat for at least 15 minutes, then put the beef back in for 10-12 minutes. This step aims to seal the outside and add colour.
Remove the beef from the oven and let it rest for a few minutes to avoid burns when slicing.
Slice the beef as thick or thin as you prefer and serve.