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- Serves 3-4
- PREPARATION TIME 5 MINS
- COOKING TIME 30 - 40 MINS
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- 1-2tbsp Olive Oil
- 1tbsp Salt
- Ribeye Roast
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- Ensure the joint is at room temperature well in advance of cooking.
- Preheat the oven to 230°C/450°F/Gas 8.
- Rub the joint all over with the olive oil, then the salt.
- Place the meat on a rack in a roasting tin and cook in the oven for 15 minutes to seal. Then turn the oven down to 160°C/325°F/Gas 3. Calculate the balance of the cooking time according to your taste and the weight of the joint (12 minutes per 500g for rare, 15 minutes for medium, 20 minutes for well done).
- Remove the joint to a carving board, cover with foil and allow to rest for 15 -20 minutes before carving.
- Serve with roast potatoes and Yorkshire pudding.
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