Roasted rib eye seasoned with thyme, oregano and bay leaves
Juicy rib eye roast
6
Serves
15 mins
Prep Time
1 hr 15 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
A whole scotch fillet, or rib eye roast is a wonderful sight and it only needs a few simple ingredients for maximum flavour. Serve with roast spuds and a big green salad on the side for the ultimate Sunday roast.
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Ingredients
1.5kg Quality Mark whole beef rib eye
i
fresh thyme
fresh oregano
1 bay leaf
To serve
mixed vegetables
i
Method
To Roast Beef
1
Preheat oven to 200ºC.
2
Tie the beef with short individual pieces of string at 5cm intervals.
3
Brush the beef roast lightly with oil and sear it on all sides over a moderately-high heat until it is evenly browned.
4
Season it with pepper and salt, and rub the fresh herbs over it.
5
Tuck a few bay leaves under the string.
6
Place it on a rack in a roasting dish.
7
Add a little water to the roasting dish (about ½ cup).
8
Roast for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done. For ease and accuracy use a meat thermometer.
9
Remove beef, cover it loosely with foil, and rest it for 20 minutes before carving.
10
Serve with salad or roasted vegetables.
Nutrition Information per Serving (312g)
Energy
2065kJ (493 kcal)
Protein
50.8g
Total Fat
30.9g
Saturated Fat
10.4g
Carbs
2.5g
Dietary Fibre
g
Sodium
208mg
Iron
7.8mg
Zinc
9.5mg
Vitamin B12
3.8µg
