Ingredients:

  • 1 (3.0–3.5 kg / 6–7 lb) Boned Ribeye Roast (rolled and tied)
  • 4 Tbsp (60 g) Unsalted Butter, softened
  • 2 Tbsp (30 ml) Olive Oil
  • 2 Tbsp (30 ml) Worcestershire Sauce
  • 2 Tbsp (30 g) Coarse Sea Salt
  • 1 Tbsp (15 g) Freshly Cracked Black Pepper
  • 4 cloves Garlic, minced fine
  • 2 Tbsp (30 g) Fresh Thyme leaves, chopped
  • 2 Tbsp (30 g) Fresh Rosemary leaves, chopped
  • 1 Tbsp (15 g) English Mustard Powder (or 2 Tbsp prepared English Mustard)
  • 1 tsp (5 g) Horseradish Sauce

Instructions:

  1. Prep the Meat: Pat the entire Ribeye Roast bone dry using kitchen paper—this is vital for creating a crispy crust.
  2. Seasoning & Drying: Rub the roast with olive oil, Worcestershire sauce, salt, and pepper. Place it uncovered on the rack in the roasting pan.
  3. Chill: Place the seasoned roast in the refrigerator for at least 4 hours (or up to 24 hours). This dries the surface and promotes a crisp crust.
  4. Bring to Temperature: One hour before cooking, remove the roast from the fridge and let it sit at room temperature for even cooking.
  5. Mix the Paste: In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, mustard powder (or prepared mustard), and horseradish sauce until thoroughly mixed.
  6. Apply the Crust: Rub the entire herb mixture evenly over the top and sides of the Ribeye Roast.
  7. Pre-Heat Oven (Low): Pre-heat your oven to 120°C / 250°F.
  8. The Slow Roast: Place the roasting pan with the roast in the preheated oven. Monitor the internal temperature frequently using a meat thermometer.
  9. Cook to Target Temperature: Cook until the internal temperature is exactly 52°C / 125°F (for rare) or 54°C / 130°F (for medium-rare). (This takes roughly 2 to 3 hours total depending on size).
  10. The Rest (Crucial): Remove the roast from the oven. Cover loosely with foil and let it rest for a full 30 minutes. The internal temperature will continue to rise slightly.
  11. The Final Sear: After the rest, increase the oven temperature to 250°C / 480°F.
  12. Sear: Return the roast (uncovered) to the scorching hot oven for 8–10 minutes, just until the crust is deeply coloured, crunchy, and sizzling.
  13. Final Presentation: Carve across the grain into thick slices and serve immediately.