Rib-Eye Roast with rich red wine gravy

Rib-Eye Roast

Serves: 5  |  Preparation time: 30 min  |  Cooking Time:  2  hours

1kg Tasman’s yearling beef rib eye roast
5 tbsp. Golden Grange extra virgin olive oil

2 cups frozen Findus carrot, cauliflower & broccoli veggies

1 tbsp. butter
1/2 tsp.  sea salt
1/2 tsp.  freshly ground black pepper
3 garlic cloves, thinly sliced
1 tbsp. finely chopped fresh rosemary

1 medium brown onion, roughly chopped
2 tbsp.  plain flour
1/2 cup roughly chopped celery
1/2 cup  roughly chopped carrot
2 tsp. tomato paste
1 tsp. sea salt
1 bay leaf
2 cups beef stock
1 cup De Bortoli Sacred Hill Cab Sav red wine


  1. Make small slits into the flesh of the beef with a knife. Push the garlic slices into the slits.
  2. Mix 2 tbsp. of olive oil with the 1/2 tsp. of salt, pepper and chopped rosemary. Combine well and then rub over the beef, then set beef aside for about 10 mins.
  3. Pre-heat oven to 165C.
  4. Heat 1 tbsp. of olive oil in a fry-pan over a medium-heat. Brown beef on all sides for several mins, then transfer to a baking dish. Cook in oven for 1 hour and 10 minutes.

For the Gravy:

  1.  Heat 2 tablespoons of olive oil in a frying pan over a medium-high heat. Sauté the onions, celery and carrots for about 6-7 minutes. Add tomato paste and the plain flour, and fry for another minute. Add red wine and leave to boil for 2 mins. Add bay leaf, 1 tsp. of sea salt and beef stock, boil on a medium-low heat until reduced and thickened (about 16 mins.)
  2. Next, strain the liquid into a jug through a sieve. Use the back of a spoon to squeeze the liquid out of the vegetables into the jug. Discard vegetables and set gravy aside.Heat the gravy just before serving.
  3. Remove the beef from the oven, place it on a plate, and loosely cover with foil. Rest for 15 mins.
  4. Boil some water in a saucepan and cook frozen veggies according to instructions on the packet. Serve with a dollop of butter and season with salt.
Results may vary.