Whole Cube Roll Roast for Entertainment
Introduction
A whole cube roll roast, also sold as a rib eye roast, makes an effortless centrepiece. The generous marbling running through the cube roll keeps it tender and juicy as it cooks, basting the meat from within and delivering the rich, beefy flavour that turns a roast into an occasion.
The method is simple and forgiving: season well, roast low until the centre is just shy of your target, then blast the heat to set a deep, burnished crust. A well marbled grass fed cube roll carved at the table is the kind of dish that makes guests feel looked after, with very little fuss for the cook.
Ingredients
For 6 servings
- 2-2.5kgwhole cube roll roastboneless, at room temperature
- 2 tbspbeef tallowsoftened
- 1 tbspsea saltflaked
- 2 tspblack peppercoarsely cracked
- 4 clovesgarlicsmashed
- 4 sprigsrosemary and thymefresh
Utensils
5 items to gather · Tap to tick off
- Roasting tray and rack
- Meat thermometer
- Chopping board
- Carving knife
- Aluminium foil
Cooking Steps
Season and temper
Take the cube roll out of the fridge 1 to 2 hours before cooking and pat it dry. Rub all over with tallow, then season generously with salt and pepper.
Roast low
Preheat the oven to 140°C. Sit the roast on a rack in a tray, scatter the garlic and herbs around it, and roast until the centre reaches 48 to 50°C for medium rare, usually 50 to 70 minutes depending on size. Use a meat thermometer.
Rest before the crust
Remove the roast and rest it loosely while you raise the oven to 240°C.
Blast for the crust
Return the roast to the hot oven for 8 to 12 minutes until the outside is deeply browned and crisp.
Rest properly
Rest the roast for 15 to 20 minutes, loosely tented. The centre will climb to a juicy 54 to 56°C.
Carve and serve
Carve into thick slices against the grain and serve with the pan juices.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is a cube roll roast? +
Cube roll is the boneless rib eye, the same muscle as scotch fillet but kept whole as a roast. In Australia it is also called a rib eye roast. Its heavy marbling makes it one of the most tender and flavourful roasting cuts, ideal for a special occasion centrepiece carved at the table.
How long does it take to roast a cube roll? +
A 2 to 2.5kg cube roll takes around 50 to 70 minutes at 140°C to reach a medium rare centre, plus a short high heat blast for the crust and a 15 to 20 minute rest. Time varies with size and shape, so cook to internal temperature rather than the clock.
What temperature should a cube roll roast be? +
Pull the roast at 48 to 50°C for medium rare, since it climbs to 54 to 56°C while resting. For medium, pull at around 54°C. A meat thermometer in the centre of the roast is the only reliable way to nail doneness on a large cut.
Should you sear a cube roll roast before or after roasting? +
For a roast this size, reverse the order. Roast it low first, then finish with a short blast in a very hot oven to set the crust. This keeps the inside evenly pink edge to edge and avoids the overcooked band you get from searing a cold roast first.
How do you carve a cube roll roast? +
Rest the roast for 15 to 20 minutes, then carve across the grain into thick slices. Cutting against the grain shortens the muscle fibres so each slice stays tender. A sharp carving knife and a steady board make clean slices and keep the juices on the plate.
