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Roasted Rib Eye, Thick Cut Chips

Nothing beats a Roasted Rib Eye and Thick Cut chips, this hearty scrumptious meal is no fuss and lots of flavour. You will love serving this at your dinner table!


  • 1.2kg beef rib eye

  • 100g unsalted butter

  • 100mls canola oil

  • Salt to season

  • 2kg Kestrel potatoes (or other)

  • 4lt oil for frying


  • 1.

    For the Rib:

  • 2.

    Preheat oven to 180C.

  • 3.

    Place grill or pan on very high heat

  • 4.

    Season the rib with salt, place some oil in the pan or grill place the rib in the pan grill, cook on each side until you have a dark crust on the rib. (Should be about 2-3 minutes per side)

  • 5.

    Place the rib in the oven for 20 minutes then turn over, place back in the oven for another 20 minutes. (or until desired degree of cooking is reached)

  • 6.

    Once taken out rest the meat in a warm place for at least 10 minutes

  • 7.

    For the Chips:

  • 8.

    Cut the potato into thick chip like shapes, approx. 2cm by 7cm

  • 9.

    Place the cut chips into a pot of cold water, place on low heat. Do not bring to the boil.

  • 10.

    Keep checking the chips until they are just soft but still need to hold there shape. ( this will take approx. 20 min)

  • 11.

    Strain the chips and allow to dry out in fridge on a cooling rack ( for best results do the day before)

  • 12.

    Preheat the fryer or pot of oil to 130 deg, place the chips into the oil for approx. 8 minutes

  • 13.

    Take out place on cooling rack and allow to cool.

  • 14.

    Finely turn the fryer up to 180 deg and fry until golden brown which should take around 4 to 5 minutes

  • 15.

    To Serve:

  • 16.

    Carve the rib into thin slices and serve with the thick chips.


Serves: 2-4
Time: 1 ½ hours

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