How To: Cook The Perfect Ribeye Roast

Guest blog by Emily Norris, Hagen's Organics Prahran Market Store.

Whether it’s Christmas lunch or Sunday dinner, a ribeye roast is sure to impress your guests and stand out as a centrepiece on the table. A tender and succulent cut, the ribeye roast is essentially scotch fillet on the bone. Taken from the back of the animal towards the neck, this cut has the fat running through the middle of the meat and the perks of the bone, keeping it incredibly succulent and giving you a more flavourful roast.

The best thing about the ribeye roast? It’s a beautiful centrepiece. With a few fundamental tricks up your sleeve, you’ll be amazed by how easy it is to cook. Read through the guide below before starting to cook our Festive Ribeye Roast recipe.

Pick the right size

A 2kg ribeye roast will feed up to 6 people if it's your only protein, or up to 10 if it's accompanied by your Christmas turkey and ham. And by the same rule, a 4kg ribeye roast will feed 10 people as sole protein or up to 15 accompanied. But if you’ve gone by my certain rule – that it’s better to have too much than too little – your leftovers will store for 4 days in an airtight container in the fridge and make a delightful boxing day roast beef sandwich.

Add a rub

Beautiful in colour and with an exciting, punchy flavour, our Ribeye Roast Rub brings out the best in your ribeye roast. Consisting of a balanced blend of Victorian flake salt and crushed pink peppercorns with garlic, onion, parsley and thyme, this is sure to impress. To use? Make a simple rub by mixing equal parts of rub with olive oil, cover your roast liberally and set aside.

Leave to come to room temperature before cooking 

Before you start roasting, coat your meat in your spice rub to allow it to soak in and set aside a couple of hours to let the refrigerated meat reach room temperature.

Take away the guessing (and stressing) and buy a meat thermometer

With a house full of guests and a glass of wine in your hand, it’s easy to be distracted. Save yourself any stress by setting yourself a timer and having a meat thermometer on hand. With your oven preheated at 200°C, calculate your cooking time for medium-rare with 20 mins per 500g, or for medium use 25 minutes per 500g. This will mean a 2kg ribeye roast needs 40 minutes in the oven at 200°C for medium-rare.

But because all ovens are so different, I set a timer and use this only as a rough guide – I always my meat thermometer as my guarantee and go by the following rule:

• Medium rare: remove at 50°C
• Medium: remove at 55°C
• Medium well: remove at 60°C
• Well done: Remove at 65°C

Once cooked, rest the meat before serving

Last but not least, let the roast rest for 30 minutes before slicing it. This will allow the delicious juices to settle and redistribute, and prevent them from gushing out when cutting the meat. While you're letting the roast rest, now is the perfect time to plate up all your sides, salads and sauces. Pour yourself a glass of wine and then usher in your guests for their delicious meal.