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Slow-roasted Peppered Ribeye

Slow-roasted Peppered Ribeye

By OcadoLifePublished on 08 November 2021Impress friends and family this Christmas with this mouth watering slow roasted ribeye steak or make a Sunday roast extra special with this epic roast beef recipe. Serve alongside all the usual sides: roast potatoes, yorkshire puddings and glossy gravy. You could use any mustard for this too to bring extra flavour and a bit of heat. Recipe from Nokx Majozi, sous chef at Rosewood London and head pie maker at Holborn Dining Room.
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Time and servings

4 hrs 5 minsTotal time
6Servings
20 minsPrep time
3 hrs 45 minsCooking time

Ingredients

  • 2 tbsp of coarse ground black pepper
  • 15 g of dried thyme
  • 2 kg of rib of beef joint, removed from the fridge 30 mins-1 hr before cooking
  • 3 tsp of sea salt
  • 2 tbsp of vegetable oil
  • 1 tbsp of english mustard
  • 16 shallots, peeled and halved
  • 4 garlic cloves, unpeeled
  • 1 handful of fresh thyme, to garnish

Method

  • Step 1

    Preheat the oven to 220°C/200°C fan/gas 7. In a small bowl, mix together the black pepper and thyme, and set aside. Season the beef with the salt.

  • Step 2

    Set a large frying pan over a high heat; add the oil. When hot, add the beef; sear all over to brown. Transfer to a wire rack set inside a roasting tin. Brush it all over with mustard, press on the pepper and thyme mix; cover with foil. Roast for 20 mins.

  • Step 3

    Reduce the temperature to 180°C/160°C fan/gas 4 and cook for a further 1 hr 30 mins for rare, 2 hrs 15 mins for medium, or 2 hrs 40 mins for well done. Toss the shallots and garlic in the extra oil in a roasting tin; season and put in the oven for the final 45 mins. Remove the foil and turn the heat up to 220°C/200°C fan/gas 7 for 5 mins.

  • Step 4

    Remove from the oven and rest for at least 20 mins. Sprinkle with fresh thyme, carve and serve with the shallots and garlic alongside.