How to Cook Rib-Eye Roast

How to Cook our Double Gold-Star, Award-Winning Rib-Eye Roast

Our Master Butchers have hand-prepared this Double Gold-Star, Award-Winning, Rib Eye Roast for you to roast simply at home. Grass-fed, slow-aged Irish Rib Eye. Cut to perfection by Master Butchers to deliver beautiful marbling that melts into the meat making it rich and sweet, tender and succulent with an even caramelisation across the crust. Juicy, buttery, heavenly. Now, who’s the lucky guest?

Some Simple Steps:

  • Preheat the fan oven to 180°C
  • Lightly season
  • Sear all sides and baste 
  • Cook in oven for 40 mins for medium rare*
  • Loosely wrap in tinfoil, shiny side down
  • Allow to rest for 20 mins before carving

Cook to a core temperature of:

50 – 54°C for medium rare

55 – 59°C for medium

60 – 65°C for well done

Enjoy another delicious meal from James Whelan Butchers!


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