Nothing says 'wow-factor' quite like this roast rib of beef for dinner.


  • 3kg rib-eye roast (or other beef roast)
  • 1 tbs olive oil, plus extra to serve
  • 2 garlic cloves, halved
  • 40g unsalted butter, chopped
  • 4 thyme sprigs
  • Juice of ½ a lemon
  • 3 baby gem lettuce, halved lengthways
  • ¼ cup each flat-leaf parsley leaves and chives, chopped
  • 4 cornichons, thinly sliced
  • English mustard, to serve
Rib Eye Roast


  1. Preheat the oven to 190°C and grease a baking tray. Season beef with salt flakes.
  2. Place oil and garlic in frypan over medium heat and cook for 2 minutes or until golden. Remove garlic and set aside. Add beef to frypan and cook 1-2 minutes each side until browned. Reduce to medium-low. Season with pepper. Add 20g butter and half the thyme, and return garlic to frypan. Cook 3-4 minutes, basting beef with butter mixture.
  3. Transfer beef to prepared tray and put butter mixture in a bowl and chill. Roast beef for 1 hour 45 minutes or until a meat thermometer reads 55°C for medium-rare. Rest 20 minutes loosely covered with foil.
  4. Return frypan to high heat and add chilled butter mixture and remaining 20g butter and thyme. Cook until butter foams, then add lemon juice. Pour over beef.
  5. Preheat a chargrill to high. Season lettuce and thread onto skewers. Cook cut-side down for 2 minutes or until grill marks appear. Turn and cook a further 1 minute or until grill marks appear. Drizzle with oil and scatter with herbs and cornichons.
  6. Thickly slice beef. Serve with lettuce and mustard.

Recipe and image courtesy of Delicious magazine.


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