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Argyle Prime Rib Roast

This recipe works perfectly with Ribeye or Sirloin joints and you can select  Grain fed or Grass fed  products. A 2kg joint will comfortably serve 4-6 people.

How to cook a whole Ribeye or Sirloin Roast

  • Remove the Roast from the refrigerator at least 2 hours before planning to start cooking it, this allows the meat to warm up to room temperature which gives better cooking conditions when we start to roast the beef.
  • Tie the beef with string and 4 butchers knots

  • Season the beef with lots of salt and pepper and fresh herbs such as Thyme, Rosemary & Oregano (optional)
  • Place the beef in pre-heated and very hot oven (220 celsius and allow to brown for around 20 minutes
  • Reduce the heat to 160 and slow roast for approximately 1 hour 30 minutes
  • It is better and more accurate to use a meat thermometer, you should remove the beef from the oven once the roast reaches a core temperature of 45 celsius (if you do not have a meat thermometer you can use a metal skewer placed into the center of the beef for a few seconds then placed against your bottom lip, it should register as ‘warm’ not ‘hot’
  • Remove from the oven and allow to rest on a resting rack for at least 30 minutes. The roast will continue to cook as the juices inside settle, raising the internal temperature to 55 degrees for a perfect medium-rare
  • Slice the Roast nice and thick

 

 

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