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Roasted beef rib eye seasoned with thyme, oregano and bay leaves

Notes

Judging your roast’s degree of doneness using a meat thermometer. The internal temperature of the meat should be: Rare – 55-60ºC, Medium – 65-70ºC, Well done – 75ºC.
You can also use tongs to test the roast’s doneness. Gently prod or squeeze the roast – rare is very soft, medium rare is soft, medium is springy but soft, medium well is firm and well done is very firm.
Most beef roasts don’t need to be tied, but some cuts like rib eye/scotch fillet and eye fillet/tenderloin benefit from it. Tying it gives the beef roast a compact shape, which helps it cook evenly and slice easily. It also gives you the chance to tuck in some extra flavour.

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Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Roasted beef rib eye seasoned with thyme, oregano and bay leaves.

 
 

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Posted by Kylee6 • 4y ago • Report
Made this on the weekend. Used eye fillet. Have always had a problem with overcooking eye fillet roast. Followed the instructions to the tea and it came out perfect. The only thing I did diff was add a bit more water to the pan and cover loosely with foil about 2/3 way through the cooking as I wanted it well done but not dry. Made some sauce with the pan juices, red wine and beef stock, it was lovely.