Rub the joint all over with oil then with salt. Place the meat on a rack in a roasting tin. Place in the oven and cook for 15 minutes. Turn the oven down to 190ºC/375ºF/Gas 5.
Roast to taste and according to the roasting guide below.
Remove the joint to a carving board to rest for 15–20 minutes before carving.
Serve with Roast Potatoes, Yorkshire pudding and sauce of your choice e.g. horseradish, hollandaise or mustard and seasonal vegetables.
|Cooking Time (per 450g)||Resting Time||Total Cooking Time|
|Rare||10-12 Minutes||20 Minutes||1¼ Hours|
|Medium Rare||12-14 Minutes||20 Minutes||1-1½ Hours|
|Medium||14-16 Minutes||20 Minutes||1½ Hours|
|Well Done||20-22 Minutes||20 Minutes||1½ -2 Hours|
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All the deep, rich flavour and juicy succulence of a ribeye steak3-4 SERVINGS
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