I have a special place in my heart belly reserved for slow cooked dishes… casseroles, stews, and best of all, roasts. The humble stew mostly requires a gathering of ingredients and throwing it all into a pot, and then it’s a cooking in low heat and coming back. Since it will be cooked through, you can leave it to cook as long as you want.

With roasts, it gets a little trickier. It needs to be cooked for just the right amount of time. Not enough and it will be bloody, too long and it will be dry and tough.

This is my attempt at cooking a Slow Roasted Rib Eye, over 6 hours.

Rib Eye Roast - cross section

Ingredients

Get the meat

JY and I happened to swing past Haverick Meats on a recent bike ride. Primarily wholesellers, they sell to the public on Saturday. JY took the opportunity to pick up a few things while I searched for a good cut of meat that would be perfect for slow roasting. Some Rib Eye Beef would do the job perfectly.

Get meat so good, all you need are these…
  • Olive oil; chop up some garlic and allow to infuse in the oil overnight
  • Sea salt; ground

Steps

  1. The night before cooking, lightly rub salt on the beef. Allow to rest in the fridge overnight.
  2. Pre-heat the oven to 70 degrees celsius.
  3. 6.5 hours prior to serving, cover in the garlic olive oil. Discard the garlic pieces.
  4. Place the meat in an oven-safe pan and place in the oven for six hours.
  5. Take meat out and, on a lightly buttered skillet, quickly fry each side just til lightly crisp.
  6. If serving medium, cover in foil and let cool for 15 minutes. If serving rare, serve immediately.

Enjoy!

Rib Eye Roast


Note that this is the first time I had attempted this recipe, which I’d taken from a post on OCAU by Amfibius. While the roast turned out medium without letting it rest for a few minutes, it was still very tender. The original recipe recommended using an oven thermometer (which I didn’t have) and taking the roast out once it reached an internal temperature of 55 degrees celsius. Once equipped with a thermometer, I’ll definitely be doing this next time for even better results!

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