Pair a decadent cut of ribeye with our Ribeye Roast Rub, and enjoy that sweet tenderness. It's the gentle punch of pepper that'll bring out the flavour in your roast. Spread this rub generously – it's the season(ing) of giving, after all.
Preheat oven to 250°C, or as hot as your oven will go.
In a bowl, combine spice and olive oil to form a paste. Cover the roast with the paste and set aside.
Arrange Spanish onions and whole shallots on an oven tray. Add 2 cups of water to tray, or enough to just cover the onions.
Set a roasting rack over the onions in the oven tray, then sit the roast on the rack. Place roast on lowest rack in oven and cook at 250°C for 45 minutes. Then, reduce the temperature to 180°C and roast for a further 30 minutes. Check the water level in the tray and add another 1-2 cups of water if needed.
Finally, increase the temperature back up to 230°C and cook for a further 15 minutes for medium rare or 30 minutes for medium well done. (See Recipe Note for cooking temperatures.)
Take out and rest covered with foil 20-30 minutes before cutting.
Serve with onions and shallots. Pair with Perfect Roast Potatoes.
If you have a meat thermometer, use the following temperatures as a guide:
Medium rare – Remove at 50°C Medium – Remove at 55°C Medium well – Remove at 60°C Well done – Remove at 65°C