This Ribeye Roast brings a fresh, Mediterranean lift to a richly marbled cut. The lemon and herbs balance the depth of the beef, creating a bright yet indulgent centrepiece.
- Remove the ribeye from the fridge and allow it to come to room temperature for 1 hour.
- Preheat the oven to 140°C.
- In a bowl, mix olive oil, garlic, lemon zest and juice, oregano and parsley.
- Pat the beef dry, then rub the marinade all over the surface.
- Season generously with sea salt and black pepper.
- Place in a roasting tray and cook until the internal temperature reaches:
- Medium-rare: 52°C
- Medium: 55°C
- Remove from the oven and rest for 15–20 minutes before carving.
To serve: Slice thickly and finish with a squeeze of fresh lemon and a drizzle of olive oil. Serve with roast potatoes, grilled vegetables and a simple green salad.
