The ribeye is generally regarded as one of the more flavoursome cuts of beef. It’s also a very tender cut, partly due to the fat marbling, and partly due to the rib muscles being worked during the animal’s life. In Australia and New Zealand, a ribeye with the bone removed is known as a ‘scotch fillet’.
An initial 20 minute searing stage crisps and browns the roast and caramelises the outside of the meat, then the temperature drops to the level you have preset for the remainder of the cooking period, producing a tender and juicy roast that is full of flavour.
4 cloves garlic (thinly sliced)
2 Tbsp whole grain mustard
2 Tbsp olive oil
1 Tbsp fresh thyme (leaves only)
2 tsp flaked pink salt
40ml / 2 Tbsp hoisin sauce
2.5kg scotch fillet roast (room temperature)
Place oven rack into shelf position 3 and set roasting tray aside.
In a bowl, place the garlic, mustard, oil, thyme and salt and stir well to combine.
Place the meat onto the roasting rack and evenly spoon the marinade over the top of the meat, spreading using the back of the spoon.
Push the food probe into the middle of the thickest part of the roast and place the roast into the oven.
Plug the food probe in on the inside wall of the oven cavity. Select PROBE function and set the food probe to your desired doneness (refer to cooking chart).
Turn the oven to 170°C ROAST function.
Remove and rest, partially covered with foil for 15 minutes before slicing.