It’s such a classic and everybody has their own version. Mine is simple & quick, taking 30-35 minutes in a white hot oven for medium rare perfection. Flavoured with the classic combo of garlic & rosemary, its a family favourite.


  • 1,1 kg Rib Eye Roast (deboned)
  • 10 stalks rosemary (plus extra for placing under the roast)
  • 3 cloves garlic
  • 2 tbs olive oil
  • 50g butter (optional)


Preheat the oven to 240 °c

  1. Trim & wash the roast & pat dry. Allow to come up to room temperature
  2. Separate the rosemary leaves from the stalk & finely mince along with the garlic & a large pinch of sea salt ( it acts as an abrasive)
  3. Mix the garlic & herb mixture with the olive oil and rub into the meat
  4. Season very well with salt & black pepper and tie the roast at intervals with kitchen string to form a tight, solid log shape
  5. Heat the roasting pan you will be using on the hob until smoking
  6. Brown the roast all over until golden & crusty (about 2-3 minutes per side)
  7. Place the extra rosemary under the roast and loosely pack the butter (if using) on top of the meat
  8. Place in a very hot oven and baste frequently with the pan juices
  9. 30-35 minutes will give you a perfect medium rare roast…if you cook it longer than that don’t tell me about it
  10. Remove the roast to a warmed plate, cover in 2 layers of foil & allow to rest for 10-15 minutes before carving
  11. Serve with some mustard & roast potatoes