I was contemplating between lamb or beef for Christmas dinner, but in the end settled for beef since everyone at home loves it and it's also very easy to cook and error-free. Usually, we will just grab any cut of roasting joint that we see and last Christmas, we just took the most expensive cut available. This year, we took advice from a chef friend, Chef Antoine of Prime / Le Meridien KL - Hubby asked him what would be the best cut for roasting at home and he recommended that we used the rib eye for a tender, flavorful roast.
"Rib eye for a tender, flavourful roast" - Chef Antoine Rodriguez, Prime Le Meridien KL
We got ours from Cold Storage, but you can also find rib eye roasting joint at Ben's Independent Grocer at Publika (much cheaper here). For best results, rub it all over with olive oil, salt and freshly ground pepper the night before and remember to take it out 1 hour before roasting to allow meat to come up to room temperature.
For medium rare, the cooking time is 5 mins per 100g at 180°C. Allow to rest for at least 15-20 minutes before carving (this is important!). Full recipe for roast beef can be found here. For the best roast potatoes, click here for recipe. I would recommend that you use Russet potatoes for maximum eating pleasure.
Our Christmas menu
Medium rare doneness!
Juicy roast beef
Roast rib eye in natural jus gravy, with roast potatoes, steamed brocolli and carrots
Hubby likes to pile his plate with lots of everything!
Baby C enjoying her roast dinner :)
Don't be fooled by the portion on my plate - I always go for seconds or thirds ;P
Full set of photos available to view here.