Make Sunday’s special again with this classic, easy and tempting roast beef recipe.

Prep Time: 15mins / Cook Time: 1 ½ hrs

Serves 8 to 10


3 to 4 kg boneless ribeye trimmed
3 tablespoons Cape Herb & Spice Sea Salt
3 tablespoons freshly ground Cape Herb & Spice Extra Bold Peppercorn
½ teaspoon fresh or dry thyme
½ teaspoon McCormick Rosemary Leaves
1 smashed clove of garlic
1 teaspoon each of onion and garlic powder


Preheat oven to 230ºC (450ºF).

Tie roast around tightly with cotton string at 1-½ inch intervals to prevent shrinkage and promote even roasting.

Mix dry ingredients with smashed garlic. Next, season and rub into roast on all sides with salt, pepper and herbs.

Place on a roasting rack, fat side up, and roast for 15 minutes. Reduce heat to (160ºC (325ºF) and continue roasting approximately 1 ½ hours for medium when meat thermometer registers 55ºC (135-140°F) in the middle of the roast before resting or until desired doneness.

Remember, a roast will continue to cook and will rise approximately 5 degrees after removing from oven.

Transfer roast to cutting board; loosely tent with foil and let stand 15 minutes. Slice roast across the grain. Save dripping for pan gravy.