Local newsNews

Slow to roast yet quick to finish

JOBURG – Make this filling slow roast rib-eye for your family this festive season.

Take things easy this festive season with this slow-roasted rib eye with cheesy mash topped with a garlic and rosemary jus.

It will take you 15 minutes to prepare this meal and about three and half hours to cook. Along with the ingredients, you will need a roasting pan, oven gloves, two cutting boards, a chef’s knife and trussing string. Your oven will need to be preheated to 180 degrees celsius.



  • 1kg rib-eye (debonned and trussed)
  • 250g baby carrots
  • 4 sticks baby leek (thick sliced)
  • 2 stalks celery (roughly chopped)
  • 3 bay leaves

Rub Mix

  • 5 cloves garlic (minced)
  • 30ml olive oil
  • 60g rosemary (finely chopped)
  • 4 Tbsp parmesan cheese (grated)
  • 1 litre beef stock
  • 2 cups red wine
  • salt and pepper to season
  • 500g blanched green beans
  • 1 Tbsp fresh herbs (finely chopped)


  1. Combine all rub ingredients to form a paste, set aside until needed.
  2. In a roasting pan, add the mirepoix, red wine, and beef stock
  3. Rub the meat evenly, using the rub paste from step 2
  4. Place the prime rib on the roasting pan from step 3, cover with foil ad roast at 180 degrees celsius for an hour
  5. Remove the foil, and roast for further 2 hours at 150 degrees celsius
  6. When done remove the meat from the oven and let it rest for 30 mins covered with foil.
  7. Depending on how you prefer your meat cooked, when the internal temperature of the roast reaches, 57 to 65 degrees celsius, it is medium.
  8. Drain the juices from the pan, add more rosemary and reduce in a saucepan to a sauce-like consistency.
  9. Note: You may have to add a bit of cornflour to thicken the Jus if needed.
  10. Meanwhile Sautee the blanched green beans, season with salt and pepper
  11. Prepare mash, add the parmesan cheese and herbs
  12. Slice rib in to thin slices and serve warm with all sides.

Related Articles

Back to top button