A succulent beef dish to serve up to the family come Christmas Day!


  • 1 whole ribeye/rib loin

  • ½ cup Kosher salt

  • ¼ cup tricolor peppercorns, crushed with a rolling pin

  • 3 springs of rosemary

  • 5 springs of thyme

  • ½ cup of minced garlic


  • 1.

    Preheat oven to 260C (500°F). Cut rib loin in half*. 

  • 2.

    Sear both halves over very high heat until they're a nice dark golden colour.

  • 3.

    Place tricolour peppercorns into a bag, crush peppercorns with a rolling pin. Shred the leaves from the rosemary and thyme springs.

  • 4.

    Mix salt, and crushed pepper, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib loin and pour on the rub mix. Pat slightly to get it to stick to the meat.

  • 5.

    Roast for 20 minutes at 260C (500F), then reduce heat to 135C (275°F) and roast until a meat thermometer registers 125 for rare/medium rare (roast will continue to cook slightly after removing from the oven.)

  • 6.

    Remove from oven and let rest for 15-20 minutes before slicing.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 203kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 9g
  • Carbohydrate 30g
  • Sugar 0g
  • Sodium 223mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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* Roast halves separately for more controlled/even cooking.

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