Rib Eye Roast w Herbs

by Elaine McDonald on February 11, 2019

For Beef:

  • Rib of Beef (calculate one rib for two people for medium portion)
  • 1 T Black Peppercorns
  • 2 tsp Coarse Sea Salt
  • Fresh Rosemary, chopped
  • 3 cloves Garlic, peeled and rough chop
  • 2 T Olive Oil
  • Onion, sliced ½ thick

Remove rib eye from fridge about two hours before cooking to get to room temperature. Grind together the peppercorns, salt, rosemary & garlic, then add olive oil to form a paste. Cut a large onion into thick slices and place in shallow roasting dish to form a base. Pat dry the rib of beef and coat with the paste and place on top of the onion. Fire your oven for about an hour to bring it up to cooking temperature (approximately 400 F) and push fire to rear of oven. Place roasting dish with beef in center of oven, maintain a small flame and burning embers.

Cooking Time

The beef will require around 15 to 20 minutes per pound,  plus an extra 15 to 20 minutes. (The beef pictured weighed 3.25 lbs and took a little over one hour to cook. I used a digital probe thermometer to obtain an internal temperature of 129 F to medium rare). After removing from oven it will also need a further 20 to 30 minutes resting time, cover with a double layer of foil and tea towel to keep warm.


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