Rib Eye Roast with Pepper Crust

Servings: 4 

Ingredients 

Rib eye roast (2 pins) from Hudson Meats 
1 tbsp salt 
3 tbsp  multicolour whole peppercorns
2 tbsp olive oil 
4 sprigs rosemary 
3 tbsp dijon mustard from Hudson Meats 
1 tbsp balsamic vinegar 
5 cloves minced garlic 
1 bulb of garlic cut in half
1 onion quartered 
1 cup chicken stock from Hudson Meats
1/2 cup water 

Method
  1. Preheat oven to 180C

  2. Pat beef dry with paper towels.

  3. Mix olive oil, mustard, balsamic vinegar and garlic.  Rub roast all over with mixture.

  4. Coarsely crush peppercorns using pestle and mortar. Add rosemary and salt to mortar, mix well with peppercorns. sprinkle all over with kosher salt. Coat meat on all sides with peppercorns.

  5. Place beef in a roasting pan.

  6. Add garlic, onion, half of stock and water to the pan.

  7. Roast for 1 hour 40 minutes for medium rare.  Half way through baste beef and replenish the pan with stock and water.

  8. Roast for additional 30 minutes for medium well done , cover with foil for these 30 minutes.

  9. Transfer to a platter and let rest, uncovered, 30 minutes.

 

Recipe by Sarah Ahmed : @nourish.glow.repeat


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