Take things easy this festive season with this slow-roasted rib eye with cheesy mash topped with a garlic and rosemary jus.
It will take you 15 minutes to prepare this meal and about three and half hours to cook. Along with the ingredients, you will need a roasting pan, oven gloves, two cutting boards, a chef’s knife and trussing string. Your oven will need to be preheated to 180 degrees celsius.
Ingredients
Mirepoix
- 1kg rib-eye (debonned and trussed)
- 250g baby carrots
- 4 sticks baby leek (thick sliced)
- 2 stalks celery (roughly chopped)
- 3 bay leaves
Rub Mix
- 5 cloves garlic (minced)
- 30ml olive oil
- 60g rosemary (finely chopped)
- 4 Tbsp parmesan cheese (grated)
- 1 litre beef stock
- 2 cups red wine
- salt and pepper to season
- 500g blanched green beans
- 1 Tbsp fresh herbs (finely chopped)
Method
- Combine all rub ingredients to form a paste, set aside until needed.
- In a roasting pan, add the mirepoix, red wine, and beef stock
- Rub the meat evenly, using the rub paste from step 2
- Place the prime rib on the roasting pan from step 3, cover with foil ad roast at 180 degrees celsius for an hour
- Remove the foil, and roast for further 2 hours at 150 degrees celsius
- When done remove the meat from the oven and let it rest for 30 mins covered with foil.
- Depending on how you prefer your meat cooked, when the internal temperature of the roast reaches, 57 to 65 degrees celsius, it is medium.
- Drain the juices from the pan, add more rosemary and reduce in a saucepan to a sauce-like consistency.
- Note: You may have to add a bit of cornflour to thicken the Jus if needed.
- Meanwhile Sautee the blanched green beans, season with salt and pepper
- Prepare mash, add the parmesan cheese and herbs
- Slice rib in to thin slices and serve warm with all sides.
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