Slow Roasted Whole Ribeye
SERVING
4-6
PREP TIME
30 minutes
COOK TIME
~2 hours
This Slow Roasted Whole Ribeye is perfect for preparing ahead of time. Serve with your choice of roasted vegetables, and your dinner party will be certified restaurant-style. Packed full of flavours, this dish will really up your roast game.
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
- Pre-heat the oven to 120°C
- Season the beef liberally with salt, pepper and spices
- Using a hot pan, sear the beef in olive oil, on all sides until well browned
- Place the beef on a roasting tray and spread with the mustard, plus 2 tbsp of the fresh thyme and rosemary
- Place in the oven and roast for roughly 1 hour 20 minutes (or until core temperature reaches 50°C)
- Remove from oven and set aside, then drizzle the roast with more olive oil and remaining herbs including parsley
- Meanwhile for the sauce, deglaze the roasting pan with beef stock and red wine, scraping the beef off the pan
- Reduce the heat and season the sauce with salt and pepper to taste, then add butter, being careful not to burn
- Serve the sauce atop the roast and carve to desired thickness
- Serve with preferred sides
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