RIB EYE ROAST

A RIB EYE ROAST IS ALSO KNOWN AS A ROLLED RIB BEEF ROAST.  IT IS VERY TENDER AND JUICY AND THE PERFECT CUT OF BEEF TO ROAST WITH YOUR FAVOURITE VEGETABLES FOR A DINNER PARTY OR TO FEED THE FAMILY. 

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THE CUT

A rolled rib eye roast is taken from the rib primal just behind the shoulder blade.  It is the same cut of beef as a standing rib roast with the bones removed and rolled and tied. 
 

HOW TO COOK

This flavoursome cut performs best when roasted in an oven. Suggested roasting times per 500g for cooking at 200°C are: rare 15-20 min per 500g; medium 20-25 min per 500g; well done 25-30 min per 500g.

NUTRIENT COMPOSITION

RIB ROAST RAW, LEAN (per 100g)
Energy (kJ) 649
Energy (kcal) 154
Protein (g) 19.8
Total Fat (g) 8.5
Saturated Fat (g) 3.7
Polyunsaturated Fat (g) 0.2
Omega 3 (g) 0.112
Monounsaturated Fat (g) 3.0
Cholesterol (mg) 59.2
Sodium (mg) 45
Iron (mg) 2.1
Zinc (mg) 3.7
Vitamin B12 (ug) 1.5
Vitamin D3 (ug) 0.19
25-OH Vitamin D3 (ug) 0.132
Selenium (ug) 4.7
Consider nutrition information of other ingredients added while cooking.
Source: The Concentration of Selected Nutrients in New Zealand Beef and Lamb Cuts and Offal Items, 2nd edition. Massey University, May 2013.
   
DIAGRAM SCOTCH
  • EXCELLENT SOURCE OF PROTEIN (contains at least 10g/serve)   
  • EXCELLENT SOURCE OF VITAMIN B12 (contains at least 25% of the recommended daily intake for adults) 
  • EXCELLENT SOURCE OF ZINC (contains at least 25% of the recommended daily intake for adults)
  • SOURCE OF IRON (contains at least 10% of the recommended daily intake for adults)
  • LOW SODIUM (contains less than 120mg/100g)
 

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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