Rolled Rib Fillet Roast Recipe
The easiest roast you’ll ever cook
This Father’s Day, cook a rolled rib fillet roast and show your family and friends who’s boss in the kitchen!
Here’s how you can perfectly cook your rib fillet roast EVERY time!
Get yourself a digital meat thermometer and remove the guess work.
Honestly, it’s a cooks must have. No rolled rib fillet roast recipe cooking guide is going to work perfectly for everyone because unfortunately, all oven temperatures vary. As do the size and internal starting temperature of your roast meat.
Use our times and cooking temperatures as a guide but please… invest in a digital thermometer and know with 100% certainty if your roast is cooked to your exact liking. Cooking with confidence is key..
WE SELL DIGITAL THERMOMETERS ONLINE!
2kg+ rolled rib fillet roast* (our butchers will roll and tie your roast for you)
favourite roasting vegetables – potato, pumpkin, kumera, baby onion, whole mushrooms …
favourite greens – beans, broccolini, peas …
crushed garlic cloves
fresh herbs such as thyme and rosemary
1x jar Boutique Sauces Diane Sauce with Buttery Leek
Remove your meat from the fridge 30-45mins before you want to cook it to bring it up room temperature.
Preheat oven to 200°C.
Season the rib fillet roast well with salt and pepper.
Place the roast in the pre-heated oven at 200ºC.
Place your roasting vegetables in the oven, along with a good lug of olive oil, fresh herbs, salt and pepper. Cook and remove when the vegetables are done.
Monitor and check the internal temperature of the meat using a digital thermometer. The cooking times below are based on per 1kg of meat and are a guide only.
Rare 30-40 min
internal temperature should be 50ºC
Medium Rare 35-45 min
internal temperature should be 55ºC / 60ºC
Medium 40-50 min
internal temperature should be 60ºC / 65ºC
Well Done 50-60 min
internal temperature should be 65ºC / 70ºC
When your roast is cooked as you prefer, remove it from the oven, cover loosely with foil and allow it to rest.
While the roast is resting, heat the Diane Sauce.
Next, slice the rib fillet and serve with roasted vegetables, cooked greens and Diane Sauce with Buttery Leek.