Main Menu

Nature's Fresh rib eye roast in bay leaf and rosemary with honey and lemon roasted root vegetables

serves
6
prep
20 mins
cook
1 1/4 hrs
difficulty
Easy
ingredients
  • 2.5kg piece Nature’s Fresh rib eye
  • 3 tsp celery salt
  • 24 fresh bay leaves
  • 12 sprigs rosemary
  • ½ cup extra virgin olive oil
  • 12 small potatoes
  • 12 baby beetroot, peeled
  • 6 parsnips, peeled and halved
  • 24 baby carrots, peeled
  • 2 swedes, peeled and chopped
  • 4 heads garlic, separated
  • sea salt flakes and freshly-ground black pepper
  • ½ cup honey
  • finely grated zest and juice of 4 lemons
  • 6cm piece ginger, grated
  • 1 bunch parsley, finely chopped
method
  • Preheat oven to 220°C. Rub the rib eye with celery salt, then top with bay leaves and rosemary. Secure with kitchen string, then drizzle with 2 Tbsp extra virgin olive oil. Arrange on roasting rack over a pan and bake for 30 minutes. Reduce heat to 180°C and bake for 1 hour, until the beef is 62°C when tested with a probe thermometer. Set aside to rest.
  • Meanwhile toss the vegetables in the remaining olive oil, season with salt and pepper, and arrange in a roasting pan. Bake for 1 hour, until golden. Put the honey, zest, juice and ginger in a medium saucepan and boil until thickened. Pour over the vegetables, then bake for 10 minutes, until glossy. Serve with the beef.
back to recipes
share recipe
add some more freshness.
abcdef: array(1) { [0]=> string(6) "ribeye" }

connect with us for

fresh ideas

Sign up to receive delicious recipes, hints & tips, straight to your inbox.

Nature’s Fresh
NH Foods
Producers of Australia’s
Premium Beef Range.

nh-foods.com.au

Follow Us
Facebook-f Instagram Youtube

Terms of Use     Privacy     ©NH Foods

2024
Site by Red Candy Marketing Agency

Terms of Use     Privacy

©NH Foods 2021

Site by Red Candy Marketing Agency