Crusted Rib-Eye Roast

Rib-Eye Roast
Serves 4 | Preparation Time: 10 mins | Cooking Time: 1 hr and 30 mins


Tasman Yearling Beef Rib-Eye Roast 1.8–2kg

1 tablespoon coarsely ground black pepper

1 tablespoon finely chopped fresh thyme

1 tablespoon Dijon mustard

1 tablespoon sea salt

5 teaspoons finely chopped fresh rosemary



1. Position the rack in the centre of the oven and preheat to 200°C or 180°C fan.
2. In a small bowl, mix the pepper, salt, rosemary and thyme. Brush the mustard all over the beef, then coat beef completely with the herb mixture. Pan sear all sides of roast until golden. Place beef on a roasting rack set in a roasting pan. Roast for 1 hr 15 mins, or until a meat thermometer inserted into the centre of the beef registers 55-60°C for medium-rare, or 60-65°C for medium. The beef will continue to cook and the internal temperature will continue to rise as it rests, so don’t overcook it. Transfer beef to a carving board and rest for 15 mins before carving .
3. Carve beef into thick slices and serve with fresh vegetables, roast potatoes and gravy.

Results may vary.