Roasts are traditional favorites. They're really easy to prepare and always impressive.
This particular roast recipe is for a rib eye roast. In Australia and New Zealand, the rib eye is known as the "Scotch fillet".
The Scotch fillet (rib eye) is a premium cut of meat. It is very tender and juicy and marbled with (fatty) flavor.
This particular recipe is flavored with garlic and rosemary and served with a mouthwatering red wine gravy.
- 930grams (2.05 lbs) boneless, beef rib eye
- 5 Tbsp of olive oil
- 1/2 tsp of sea salt
- 1/2 tsp of freshly ground black pepper
- 3 garlic cloves, thinly sliced
- 1 Tbsp of finely chopped, fresh rosemary
- 2 cups of frozen peas & 1 Tbsp of butter
- 1 medium brown onion, roughly chopped
- 1/2 cup of roughly chopped celery
- 1/2 cup of roughly chopped carrot
- 2 tsp of tomato paste
- 2 Tbsp of all-purpose flour
- 1 tsp sea salt
- 1 cup of red wine
- 1 bay leaf
- 2 cups of beef stock
- Make small incisions around the beef with a sharp knife. Push the garlic slices into the slits.
- Combine 2 tablespoons of olive oil with the 1/2 tsp of salt, pepper and chopped rosemary. Mix well and then rub over the beef. Set beef aside for about 10 minutes.
- Pre-heat oven to 325F (163C).
- Heat 1 tablespoon of olive oil in a fry-pan over a medium-heat. Brown beef on all sides for several minutes then transfer to a baking dish. Roast in the oven for 1 hour and 10 minutes.
- Meanwhile make the gravy. Heat 2 tablespoons of olive oil in a fry-pan over a medium-high heat. Saute the onions, celery and carrots until translucent, for about 6-7 minutes. Add tomato paste and flour and fry for 1 minute. Add red wine and boil for 2 minutes. Add bay leaf, 1 teaspoon of sea salt and beef stock and simmer on a medium-low heat until reduced and thickened -- about 16 minutes.
- Strain the liquid into a jug through a fine sieve. Use the back of a wooden spoon to press the liquid out of the vegetables into the jug. Discard vegetables and set gravy aside. Heat up just before serving.
- Remove beef from oven. Place beef on a plate and loosely cover with foil. Rest for 15 minutes.
- Boil some water in a saucepan and cook frozen peas according to packet instructions. Serve with a dollop of butter and season with salt.