Cooking instructions based on a 3.5kg rib-eye roast.
Instructions
- 3 hours before cooking, remove rib-eye from the fridge and bring it up to room temperature.
- Calculate the weight of your rib-eye to estimate cooking time.
- Preheat your oven to 240C.
- Prepare the roasting pan by adding the chopped onions, and garlic and drizzle with a little olive oil.
- With a pastry brush, brush olive oil over the entire roast before seasoning.
- Season with a generous amount of salt, pepper, mixed herbs, and garlic granules.
- Place the rib-eye on top of the onions and garlic in the roasting pan and place in the hot oven for 20 minutes. Do not open the door during this initial 20-minute roast.
- After 20 minutes, reduce the heat down to 120C and leave the meat to cook for approx. 2hours. Every 30 minutes during the cook, you can baste the meat with the juices to create a crispier crust.
- During this time, make your horseradish cream.
- Combine the heavy cream, sour cream, and horseradish into a bowl. Combine well then add salt and herbs. Mix well and refrigerate until eating.
- With about 40 minutes before the rib-eye is done cooking, start boiling your baby potatoes and prepare the greens.
- After 2 hours, check your meat with a meat thermometer. Once the internal temperature reaches 50C, remove it from the roasting dish and cover it with tinfoil for 30 minutes to allow juices to redistribute. As the meat will continue to cook under the tinfoil. remove when temp reaches 54C for a medium-rare roast.
- Serve the roast and carve to your liking with your horseradish cream and sides of your choice.
- Enjoy!