I love a good roast and Côte De Boeuf or ribeye of beef is my favourite cut to roast. So this Christmas I roasted one and took some pic for a special friend who said she has trouble cooking beef. I hope she enjoys the step by step pictorial. Hope she will try again as it is not hard. Practice makes perfect.
The Christmas roast.
Under 3 kg 
Hlaf oil half butter half cup each. 
Sear with high heat about 5 minutes each side. Add garlic, rosemary and thyme. Sear all sides well. 
Remove and clean the cast iron pan. 
New butter and garlic and rosemary and thyme. Then into 200C oven for a good hour. Bottom rack. 
Remove from oven and let it reat half an hour before serving.
Mediun Rare all over. I do not season my roast. Each ‘customer’ can season with freshly ground seasalt flakes and pepper to their choice.
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