Cube roll roast, also known as rib eye roast, is perfect for entertainment. Its marbling ensures a tender, juicy roast with rich beef flavour that impresses guests effortlessly.
Cooking a whole roast to the right doneness creates a stunning centrepiece for any gathering.
Cube roll roast, also known as rib eye roast, is perfect for Entertainment. Its marbling ensures a tender, juicy roast with rich beef flavour that impresses guests effortlessly.Cooking a whole roast to the right doneness creates a stunning centrepi...
Author:
Jaz K
Ingredients
2–2.5 kg whole cube roll roast
2 tbsp olive oil
2 tbsp sea salt
1 tbsp freshly cracked black pepper
2 tsp garlic powder
2 tsp dried thyme
2 tsp dried rosemary
1 cup water or beef stock
fresh herbs for garnish
Directions
Step 1: Season and prep
Pat the cube roll dry. Rub with tallow, then season all over with salt and pepper (add garlic powder if using). For best results, refrigerate uncovered overnight, then bring to room temperature for 45 minutes before cooking.
Step 2: Tie for even shape (recommended)
If the roast is uneven, tie it with butcher’s twine every 4 to 5 cm. This helps it cook and carve evenly.
Step 3: Slow roast
Preheat the oven to 120°C. Place the roast fat side up on a rack in a roasting tray. Insert a thermometer into the centre. Roast until it reaches the pull temperature for your target doneness:
Rare: pull at 45 to 47°C (finish 50 to 52°C) Medium rare: pull at 50 to 52°C (finish 54 to 56°C) Medium: pull at 55 to 57°C (finish 60 to 62°C
Step 4: Rest before the hot finish
Remove roast and rest uncovered for 20 minutes. This prevents overcooking during the final blast.
Step 5: High heat crust
Increase the oven temperature to 240°C. Return the roast to the oven for 10 to 15 minutes until the outside is deeply browned. If using the herb crust, mix herbs and garlic with a small spoon of tallow and press it on before this step.
Step 6: Final rest and carve
Rest for 20 to 30 minutes. Slice into 1 cm pieces for plated servings, or 5 to 7 mm slices for a carving board. Cut across the grain for the most tender bite.
Add beef stock to the roasting tray, scrape the browned bits, and spoon the juices over the sliced roast.
Recipe Note
What to Pair With
Roasted Vegetables: Colourful and seasonal.
Creamy Mashed Potatoes: Classic comfort side.
Red Wine: Cabernet Sauvignon or Shiraz enhances beef richness.
Yorkshire Puddings: Traditional accompaniment that catches juices.
Impress your guests with a perfectly cooked roast.
