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Roast Standing Rib Eye

Roast Standing Rib Eye
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Serve with roasted potato’s, pumpkin, onion, sweet potato and steamed greens beans and of course gravy made from the roasting pan scrapings.

Ingredients

  • 1 untrimmed rib eye scotch fillet end with two ribs on the back bone but no chime.
  • 2 tbls vegetable oil
  • 2 cloves of garlic crushed
  • 2 tbls dijon mustard
  • 2 tbls red wine vinegar
  • 2 tbls mixed fresh herbs – rosemary, marjoram, thyme
  • Good pinch of salt
  • Black pepper
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Method

  1. In a mortar and pestle mix all the above ingredients until well combined and then rub well all over the rib eye. Let it sit for a couple of hours.
  2. In a hot pan with olive oil brown the meat on all sides and then put in a hot oven – 220 for about 20 – 25 minutes then turn oven down to 160 and cook a further 15 minutes per 500 grams of meat for a medium to rare finish.
  3. When done remove from oven and tray and place in a warm dish cover with alfoil and let rest for 1/2 hour before carving.
  4. Collect juice for making gravy.
  5. Serve with roasted potato’s, pumpkin, onion, sweet potato and steamed greens beans and of course gravy made from the roasting pan scrapings.
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