How to cook rib eye roast

A rib eye roast is also known as a rolled rib beef roast. It is very tender and juicy and the perfect cut of beef to roast with your favourite vegetables for a dinner party or to feed the family.

The cut

A rolled rib eye roast is taken from the rib primal just behind the shoulder blade. It is the same cut of beef as a standing rib roast with the bones removed and rolled and tied.

How to cook

Best cooking methods – Roast

This flavoursome cut performs best when roasted in an oven. Suggested roasting times per 500g for cooking at 200°C are:

• Rare 15-20 min per 500g
• Medium 20-25 min per 500g
• Well done 25-30 min per 500g.

Preheat oven to 350°C. Drizzle a little vegetable oil over the roast and coat with salt and pepper. Heat a skillet to medium-high, and add the remaining oil to the skillet. Brown the roast on all sides by sauteeing it for 2 to 3 minutes on each side. Place roast on a rack on top of a baking sheet. Bake approximately for 20 minutes for each 500g of meat. Use a meat thermometer to check for doneness.