Rib Eye Roast with Roast spuds, sweet and sour onions and a bit of horseradish

SERVES 4 PREP 30 mins COOK 60 mins Medium

There’s nothing quite like a beef roast on a Sunday night. It’s a favourite in my family and I love cooking it for my loved ones. The beautiful smell and the warmth from the oven go right through the house. It’s the perfect finish to an awesome weekend, and helps you keep Monday off your mind for just that little bit longer.

Cooking prime cuts of beef, as a roast, seems very tricky but it’s not. Whoever invented the meat thermometer, should have won a medal of honour because in the kitchen world, it’s priceless. Temperatures don’t lie, so if you haven’t got one, put it down as a must. Cheap and soeffective. I like digital thermometers for exact readings and when testing meat, always insert into the thickest part of the meat, without touching any bone. Happy cooking! 



-     1.2kg Beef rib eye roast

-     2 tablespoons olive oil

-     Salt

-     Black pepper

Roasted spuds

-     6  large floury potatoes

-     1 tablespoon duck fat or olive oil

-     Salt

-     Pepper

-     3 sprigs rosemary

Sweet and Sour Onions

-     3 large red/Spanish onions

-     2 tablespoons balsamic vinegar

-     1 cup apple cider vinegar

-     1 cup water

-     1 cup caster sugar


-     2 tablespoons horseradish paste

-     ½  cup sour cream



1. Remove beef from fridge at least 30 minutes before you start cooking. Ideally, you want the beef at room temperature, to ensure an even cook throughout.

2. Pre-heat oven to 200C (180C fan forced)

3. Place a large frying pan onto the stove over high heat. Season beef with a dash of the olive oil, a good pinch of salt and black pepper.

4. Add remaining oil to frying pan and once hot, add the beef. Sear the beef so that it has a good dark brown crust all the way around. This should take a few minutes.

5. Once seared, place into the oven to roast for around an hour. To ensure the beef is cooked to your liking, invest in a meat thermometer. Place thermometer into the thickest part of the beef. 55-60C for medium-rare, 60-65 for medium. Remove beef from oven when it is 3-5 degrees below your target temperature because the internal temperature will continue to rise while it’s resting.

6. Now crank up your oven to 240C (220C for fan forced) to finish your roast spuds.

7. Transfer beef to another tray and cover loosely with foil. Rest for at least 20 minutes before carving.  

Roasted spuds

1. It’s a good idea to start boiling your spuds half way through the beef being cooked.

2. Add duck fat to a large baking tray and place into the oven to heat up.

3. Half fill a large saucepan over high heat with water. Bring water to the boil and season with a good pinch of salt.

4. Peel the potatoes, cut in half on the diagonal and place into the water. Boil for 8-10 minutes.

5. Pour par boiled potatoes into a colander and let steam for 2-3 minutes. This ensures that all the excess liquid has evaporated.

6. Give the potatoes a good shake to rough up the edges (that will give it more crispy bits).

7. Remove baking tray with duck fat from the oven and carefully add the potatoes. Season with a good pinch of salt and pepper, add the whole rosemary sprigs and give it all a good toss around.

Sweet and sour onions

1. Place a large saucepan onto high heat. Add apple cider vinegar, water and sugar. Bring to the boil.

2. Slice onions into quarters leaving skin on. Add to pickling liquid and boil for 5 minutes. Turn off heat and let onions cool in mixture until almost cold.

3. Remove onions and place directly onto paper towel to absorb any excess moisture.

4. Place a large frying pan onto high heat. Once hot add onions, cut side down to begin caramelising, and reduce heat to medium. Cook for 2-3 minutes, then add balsamic vinegar. Cook for a further 2-3 minutes, shaking the pan so the onions don’t stick. The onions should be beautiful and sticky. 


1. Whisk together horseradish paste and sour cream until combined and thick. Season with salt and white pepper. Enjoy