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Grass Fed Beef Rib Eye Roast
Regular price$119.50
Unit price
/per
Sear in a hot pan to caramelise the meat, then oven-roast for a perfect meal
Grass Fed Beef Rib Eye Roast
Regular price$119.50
Unit price
/per
Per piece | approx. 2kg
DESCRIPTION
A decadent four-rib roast that’ll positively stuff your lucky dinner guests. Left on the bone, our thick rib eye roasts remain juicy, tender and flavoursome throughout roasting.
Sear in a hot pan to caramelise the meat, then oven-roast for a perfect meal
Buy delicious Grass Fed Beef Rib Eye Roast online
The rib eye roast is carved from between the 6th and 12th ribs, where the meat is thick and well-marbled. As that marbling melts, it moistens and flavours the beef, making for a brilliant eating experience. The bones themselves are just as important for flavouring the meat, adding a savoury bite.
What's so great about Grass Fed Beef Rib Eye Roast
Cooking a perfect roast isn’t just about selecting the proper cut of meat — it’s about knowing where that meat comes from. We don’t just call ourselves ‘butches of distinction’ for marketing; we’re extremely particular with who we trust to supply our beef.
Our diligence guarantees two things. The first is the unimpeachable quality of our meat, which is as fresh as possible and delicious beyond compare. The second is the ethical value of knowing your meal was sourced from free-range cattle that were raised ethically and sustainably.
Sustainably sourced: our grass-fed rib eye roasts have been sourced from local Victorian and NSW cattle farms.
Perfectly fresh: delivered directly from our suppliers, our rib eye roasts are fresh — from farm to butcher to you.
Frequently asked questions
We’ve got plenty of ideas for beef roast recipes for you to choose from. Have a browse, and if you discover any ideas to improve our recipes, we’d love to hear about them.
Yes. Scotch fillet steaks are rib eye steaks with the bone removed.
Here’s our preferred method.
Pre-heat your oven to 200°C.
In a small bowl, create a simple mix of sea salt, black pepper, fresh herbs and olive oil.
Rub the rib eye roast down with the mix.
Transfer the rib eye roast to a roasting pan or roasting rack, then pop it into the oven.
Let it roast for approximately an hour, then reduce heat to 180°C. Use a meat thermometer to check the internal temperature. When it has reached 60°C, the meat will be medium rare.
Remove the roast from the oven and transfer it to a cutting board. The latent heat will continue cooking the meat.
After 10-15 minutes, the rib eye roast will be ready to carve.
You've got good taste.
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