Nature's Fresh rib eye roast in bay leaf and rosemary with honey and lemon roasted root vegetables

20 mins
1 1/4 hrs
  • 2.5kg piece Nature’s Fresh rib eye
  • 3 tsp celery salt
  • 24 fresh bay leaves
  • 12 sprigs rosemary
  • ½ cup extra virgin olive oil
  • 12 small potatoes
  • 12 baby beetroot, peeled
  • 6 parsnips, peeled and halved
  • 24 baby carrots, peeled
  • 2 swedes, peeled and chopped
  • 4 heads garlic, separated
  • sea salt flakes and freshly-ground black pepper
  • ½ cup honey
  • finely grated zest and juice of 4 lemons
  • 6cm piece ginger, grated
  • 1 bunch parsley, finely chopped
  • Preheat oven to 220°C. Rub the rib eye with celery salt, then top with bay leaves and rosemary. Secure with kitchen string, then drizzle with 2 Tbsp extra virgin olive oil. Arrange on roasting rack over a pan and bake for 30 minutes. Reduce heat to 180°C and bake for 1 hour, until the beef is 62°C when tested with a probe thermometer. Set aside to rest.
  • Meanwhile toss the vegetables in the remaining olive oil, season with salt and pepper, and arrange in a roasting pan. Bake for 1 hour, until golden. Put the honey, zest, juice and ginger in a medium saucepan and boil until thickened. Pour over the vegetables, then bake for 10 minutes, until glossy. Serve with the beef.