Saturday 27 October 2012

Video Recipe: Roasting a Ribeye Joint of Beef to Perfection

by Simon Fernandez of ferdiesfoodlab

This is a beautiful cut of beef, personally I think a good ribeye steak is pretty hard to beat!! (Wistfully dreams of all the different cuts of beef and ways of preparing it hmmmmm, post on roasting fore rib, bone in cooing soon!)

Here's my video of how to roast a ribeye joint (by the way 3kg will easily feed 12 people):

Ribeye Video

And the moral of the story is??? Never do a video shoot the day after a stag do . . . . . . bad idea!!

Anyhoo here are a few more details that aren't explained in the video:

At ferdiesfoodlab we actually rest it from 15 minutes to 30 minutes while it's sat on top of the oven to keep the joint up to temperature. The purpose of resting the meat is two fold, to give an even distribution of moisture (juices) and an even distribution of temperature. That is to say the juice from the centre of the joint travels to the outer more roasted less moist part of the joint, making it juicier, and the heat travels to the cooler centre giving a more even temperature throughout the joint.

ingredients (serves 10 - 12)
"The best roast beef I've EVER eaten" - James (Camera man)
for the beef
3kg joint of ribeye beef
olive oil

apparatus / equipment

Temperature probe.

beef (180C / 40m-55m)

This has to be the simplest recipe I've ever posted. Good quality ingredients are key, we use a 28 matured ribeye.

Coat the beef in oil and salt and, using a hot frying pan, (or in the roasting dish - even better) brown the outside of the beef.
Place into a preheated oven for 40 - 55 minutes. I always probe the joint after 40minutes. Variation in the size of the joint means that they all cook at different speeds. At ferdiesfoodlab we aim for medium rare, 45C at the centre. Don't forget it will continue to cook a little once you've taken it out. 45C = Rare, 55C = Medium, 65C = Sacrilege. I mean well done ; )

what could go wrong?

Overcooked it!! Arse! Keep an eye on the core temperature of the joint with a thermometer, the smaller the joint the faster it will cook so check it after 20 minutes if using a 1.5kg joint for example.

The probe said 65C but when I carved the joint it wasn't cooked in the middle?? When probing for temperature make sure the tip of your probe is in the centre of the beef and that it hasn't gone all the way through to the other side where the meat will be a higher temperature giving you the impression that the joint is more cooked than it is!!

to serve

Make sure your plates are hot, plate roasties or chips then veg, then the beef and jus/sauce.
We serve this with Liquorice Salt and White Tomato Emulsion to accompany the beef and roast potatoes with ginger carrots. It's a real crowd pleaser!

A friend of mine Ramirez, does a nice variation. He likes to add about 4 cloves of garlic into the roasting tray and with a 10g of thyme and about half a bottle of red wine. He also coats the beef with anchovy fillets, which gives it a nice salty crust! When the beef is finished cooking put it to one side to rest. Just before you serve, add a touch more wine to the baking tray and bring it to the boil scraping all the crusty bits off the side to make a tasty sauce, pass it through a sieve, then back to the tray. Take 50g of butter cut into cubes and stir it in to give you a sumptuous sauce to pour over the beef. Result!

One of the great things about roast beef is leftovers!! You can use the leftovers for the obvious beef sandwich, or for any number of recipes, maybe one of these if you fancy:

Cambodian beef salad and chips

                                     Herefordian beef pho

How To Book / Attend

How To Book / Attend
Fancy getting stuck in? Click on the image above and to see how : ) . . . hope to see you soon.

More Techniques, Basics and Corker Recipes

More Techniques, Basics and Corker Recipes
If there's something you've tried at ferdiesfoodlab or a technique you want to know about drop us a line at and I'll put up a post about it!!


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