Ingredients
- 1/2 cup olive oil
- 1/4 cup coriander leaves, minced
- 1 tbsp garlic, minced
- 1 tbsp honey mustard
- 1 tbsp Garam masala** (recipe in method)
- 1 tbsp lime juice
- 1kg beef rib eye, for roast
Method
- Combine together all the ingredients for the paste and rub over the piece to roast. Let marinate for 2 hours.
- Preheat the oven to 220°. In a roasting pan, place the roast fat side up and roast in hot oven for 10 minutes, then reduce the heat to 150°C and let roast till an instant-read thermometer when inserted into the thickest part reads 43°C-48°C for rare, 48°C-51°C for medium rare, and 54°C to 57°C for medium, (about 20-30 minutes per pound).
- Take out of oven, cover loosely with foil and let rest* for 20-30 minutes before
carving.
Garam Masala:
Equal portions in weight of cumin seed, black peppercorns, cloves, cardamom, cinnamon stick. Grind together in a coffee mill. For a slightly stronger flavour, you may roast the spices lightly before grinding.
*Resting is essential for large cuts of meat – the meat continuous to cook whilst redistributing the juices.
**Available at Indian stores, or alternatively above is a simple recipe which you can put together.
