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Recipe Recipe Recipe Recipe

Festive Ribeye Roast

Ribeye Roast Rub

Medium Serves: 6-8 Prep Time: 30 mins, Cook Time: 1 hr 30 mins, Rest Time: 20 mins


3-4 red Spanish onions, halved

6-8 whole shallots

1.9 kg, 3 prong Ribeye Roast (allow to come to room temperature at least half hour before roasting)

6 tsp Gewürzhaus Ribeye Roast Rub

30ml Extra Virgin Olive Oil

How to Cook

1. Preheat oven to 250°C, or as hot as your oven will go.

2. In a bowl, combine spice & olive oil to form a paste. Cover the roast with the paste & set aside.

3. Arrange Spanish onions & whole shallots on an oven tray.

4. Add 2 cups of water to tray, or enough to just cover the onions.

5. 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 & cook at 250°C for 45 mins.

6. Then reduce temperature to 180°C & roast for a further 30 mins. Check water level in tray & add another 1-2 cups of water if needed.

7. Finally, increase the temperature back up to 230°C & cook for a further 15 mins for medium rare or 30 mins for medium well done. 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

8. Take out & rest covered with foil 20-30 mins before cutting.


Serve with onions & shallots. Pair with Perfect Roast Potatoes.

Recipe Recipe