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Beef rib eye roast with pepper-herb crust
Beef rib eye roast with pepper-herb crust
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Try this succulent Beef Rib Eye Roast with a flavorful Pepper-herb crust by Curtis Stone for a family feast!
Ingredients:
  • 20.00 ml coarsely ground black pepper
  • 20.00 ml finely chopped fresh thyme
  • 23.40 gm Dijon mustard
  • 1.8-2 kg beef rib eye roast
  • 40g unsalted butter
  • 2 medium brown onions, thinly sliced
  • 1/2 tsp plain flour
  • 30.00 ml balsamic vinegar
  • 255.00 gm beef stock
  • 9.60 gm sea salt
  • 5 tsp finely chopped fresh rosemary
  • 700g chat or small roasting potatoes
  • 36.40 gm olive oil
  • 40.00 ml chopped fresh parsley
Instructions:
  • Place the oven rack in the center position and preheat the oven to 200°C (180°C fan-forced).
  • Mix salt, pepper, rosemary, and thyme in a small bowl. Brush mustard over the beef, then coat beef with the herb mixture. Place beef on a roasting rack in a pan. Roast for 1 hr 15 mins until the meat thermometer reads 55-60°C for medium-rare or 60-65°C for medium. Let the beef rest for 15 mins on a carving board before slicing.
  • To prepare the caramelized onion jus, melt butter in a medium saucepan until golden brown. Cook onions with salt and pepper until translucent and browned. Stir in thyme and cook until deep brown. Add flour, vinegar, and stock, then simmer until slightly thickened. Season to taste and keep warm until serving with beef.
  • For the smashed potatoes, start by placing the potatoes in a large saucepan and covering them with enough cold water (about 2.5cm above the potatoes). Add 1 tablespoon of salt, then bring to a boil over medium-high heat. Lower the heat to medium-low and let them simmer for 9-10 minutes until they are just tender. Drain the potatoes and let them cool slightly. Gently press each warm potato on a cutting board until they just barely crack and flatten on each side. Be careful not to press too hard, so the potatoes hold together.
  • In a large, heavy-based frying pan over medium heat, heat oil. Add potatoes and cook until golden brown on the bottom, about 5 minutes. Flip potatoes, add butter, tilt pan to coat potatoes with butter, and cook until golden brown on the bottom, about 5 minutes. Season with salt, pepper, and parsley.
  • Thinly slice the beef and plate alongside the smashed potatoes and caramelized onion jus.

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