Rib eye roast

Take out the beef from the fridge at least an hour before cooking to get it to room temp

Preheat the oven to 250f (check temp using digital thermometer ) - or 320 F to save time!

Season the beef with salt

Using cast iron plate, preheated on high gas, sear the beef all round.  Oil the plate just before putting the beef on.  (non stick frying pan will also do)

lay out 3 chopped carrots,  two finely diced sauteed onions and three smashed cloves of garlic at the bottom of the tray

add sauce below, plus a bit of water if needed

Place seared beef on top of the vegetables

Then into the oven till internal temp gets to 130f to 135F (probably 90 mins)

Remove from oven and cover loosely w foil

Monitor internal temp till it gets to 140f (still a bit bloody)

Or let temp rise to 145f which is still medium rare

cooked at lower temperatures - the internal temp should rise less during resting

pour off the sauce and reduce.  remove carrots to the side to eat separately

blend the sauce with the onions and garlic


SAUCE:

saute onions on the side till brown

after searing the beef, deglaze with red wine and boil/flame off the alcohol

add a knob of butter and ready made beef stock

reduce

may add mixed herbs at this stage

add the onions to the sauce

pour into baking tray