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| Ingredients | How to cook rib eye roast

How to cook 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.

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

Best cooking methods – Roast

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.

Preheat oven to 350°C. Drizzle a little vegetable oil over the roast and coat with salt and pepper. Heat a skillet to medium-high, and add the remaining oil to the skillet. Brown the roast on all sides by sauteeing it for 2 to 3 minutes on each side. Place roast on a rack on top of a baking sheet. Bake approximately for 20 minutes for each 500g of meat. Use a meat thermometer to check for doneness.

Nutritional information

Summary:
  • Good source of Protein
  • Good source of Vitamin B12, and Zinc
  • Source of Iron
  • Low Sodium
Nutrient Composition:

Rib Roast, Raw, Lean (100g)

  • Energy: 649kJ
  • Energy: 154kcal
  • Protein: 19.8g
  • Total Fat: 8.5g
  • Saturated Fat: 3.7g
  • Polyunsaturated Fat: 0.2g
  • Omega 3: 0.112g
  • Monounsaturated Fat: 3.0g
  • Cholesterol: 59.2mg
  • Sodium: 45mg
  • Iron: 2.1mg
  • Zinc: 3.7mg
  • Vitamin B12: 1.5ug
  • Vitamin D3: 0.19ug
  • 25-OH Vitamin D3: 0.132ug
  • Selenium: 4.7ug

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.

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