This one is an absolute mega piece of meat, Rib of Beef is definitely a top tier cut, one favoured by many and always a showstopper. No matter how its served, this one will always blow you away, seasoned right this cut will knock all those other contenders out the park. With so many choices and options to do with the Rib of Beef, we have kept it simple in this recipe. Simply cutting down the joint to create that Ribeye Steak. With the fat marbling and that eye of fat in the centre this Steak is an all time favourite and works fantastic with our Garlic Mushroom Sauce.
This is a flavoursome cut, with the fat rendering and the eye creating the moisture and keeping that steak juicy and full of that flavour.
This Rib of Beef recipe works perfectly with the rich garlic mushroom cream sauce included. To complete the meal, serve alongside crispy roast potatoes or chunky chips, and green vegetables such as steamed tenderstem broccoli or green beans. A fresh rocket and parmesan salad also pairs beautifully, cutting through the richness of the ribeye steak and creamy mushroom sauce for a balanced plate.
We recommend using a meat thermometer for accuracy:
Always rest the steak for at least 5 minutes before slicing to keep it tender and juicy.
Our advice is to always slice ribeye steak against the grain. This shortens the muscle fibres and ensures each bite is tender.
