Slow Roasted Whole Ribeye

INGREDIENTS

• 1 x The Meat Club Whole Ribeye
• 1 tsp paprika
• 1 tsp cumin powder
• 50g Dijon Mustard
• 3 tbsp finely chopped fresh thyme
• 3 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped parsley
• 1 cup beef bone broth
• 1⁄2 cup red wine
• 50g butter
• Salt & pepper to taste

PREPARATION

1. Pre-heat the oven to 120°C
2. Season the beef liberally with salt, pepper and spices
3. Using a hot pan, sear the beef in olive oil, on all sides until well browned
4. Place the beef on a roasting tray and spread with the mustard, plus 2 tbsp of the fresh thyme and rosemary
5. Place in the oven and roast for roughly 1 hour 20 minutes (or until core temperature reaches 50°C)
6. Remove from oven and set aside, then drizzle the roast with more olive oil and remaining herbs including parsley
7. Meanwhile for the sauce, deglaze the roasting pan with beef stock and red wine, scraping the beef off the pan
8. Reduce the heat and season the sauce with salt and pepper to taste, then add butter, being careful not to burn
9. Serve the sauce atop the roast and carve to desired thickness
10. Serve with preferred sides