Roast beef rib-eye steaks

Roast beef rib-eye steaks


Be the first to make this!

About this recipe: I asked my butcher to give me two of his best côtes de boeuf - thick, bone-in beef rib-eye steaks - because we were having company. They were tied together with string like a roasting joint, and I roasted them that way. When I cut the string, I also removed the bones and set them aside. Serve with the vegetables of the season.


Serves: 4 

  • 2 bone-in beef rib-eye steaks, tied together with string
  • olive oil
  • salt and ground black pepper

Prep:5min  ›  Cook:1hr  ›  Extra time:5min resting  ›  Ready in:1hr10min 

  1. Preheat the oven to 200 C / Gas 6. Brush the beef liberally with olive oil and place in a roasting tin. Season with salt and pepper.
  2. Roast in the preheated oven until desired doneness (60 to 65 degrees C for medium), about 1 hour. Remove from the oven, and let rest for 5 minutes before serving.

Serving suggestion

Serve with a a garnish of minced fresh parsley.

Wine pairing

A full-bodied red wine such as malbec.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate