Whole Ribeye Roast in the Oven

Servings 6-8 | Prep Time 10 min | Total Time 2 hours 30 min

Beef roasted are one of the most impressive dinner centerpieces that take minimal effort and expertise. Cooked low and slow, this recipe makes tender roast with a tang from our Vinegar BBQ Rub that’s perfect for a summer dinner party.


  • 1.5 kg Rib-Eye or Roast Beef Whole
  • 3 Tbsp Vinegar BBQ Rub

Vinegar BBQ Rub


    1. Remove the meat from the refrigerator. Rub Vinegar BBQ Rub into the meat and let rest 60 minutes before cooking to reach room temperature.
    2. Preheat the oven to 165 degrees Celsius.
    1. Place the roast on a rack on a baking sheet. Bake the roast for approximately 30 minutes for every 500 g of meat for an even medium cook.
    2. Adjust accordingly for your preferred level of doneness (see chart below). You should use a meat thermometer to determine when the roast is done.
    3. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.



    PLEASE NOTE: Your cooking time depends on the size of your roast.

Rare: 47 degrees C – bright purple-red, tender and juicy.

Medium: 52 degrees C – rich pink, slightly juicy

Well Done: 57 degrees C – tan to brown, very little juice, meat can become tough.

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