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Roasted Rib Eye and Cabbage

Serves 4
  • Steps
  • Ingredients


  • Preheat oven to 200C.
  • For the Pickles, combine water, balsamic vinegar, caster sugar, salt and spices in a small saucepan over low heat and bring to a simmer. Heat until the sugar has dissolved, then remove from the heat and set aside to infuse for 3 minutes. Strain through a sieve and set aside to cool.
  • Place the breakfast radishes and tomatoes into a bowl. Once the pickling liquid has cooled, pour it over the radishes and tomatoes. Thinly slice the baby radish and add to the pickle mix. Transfer pickles to a serving dish.
  • For the Roasted Rib Eye, French cut the bone of the rib eye. Rub the meat with olive oil and season liberally with sea salt flakes and freshly cracked black pepper. Allow the meat to come to room temperature before cooking.
  • Heat a large frypan over high heat. Add the rib eye and sear on each side then transfer to a wire rack sitting in a roasting tray. Place into the oven and cook until the internal temperature reaches 45C, about 25-30 minutes. Remove from the oven and set aside to rest.
  • Pour the residual fat from the roasting tray into another roasting tray and reserve for cooking the cabbage.
  • For the Roasted Cabbage, cut the piece of cabbage in half. Rub surfaces of the cabbage with oil and season liberally with sea salt flakes and freshly cracked pepper. Heat a medium frypan over medium heat. Add the cabbage and sear until lightly golden on all sides, then transfer to the oven and roast until just tender, about 15-20 minutes.
  • Remove from the oven, cut each piece of cabbage in half and dress with vino cotto.
  • Meanwhile, place the dry aged beef fat into a frypan over medium heat and melt. Once melted, transfer to a bowl with the reserved beef fat juices and stir to combine. Cover tightly with cling film. Insert the hose of a smoking gun and seal clingfilm again tightly. Light the smoking chips and allow the bowl to fill with smoke, then remove the smoking gun, reseal and smoke for 2-3 minutes. Uncover and transfer the smoked beef fat to a serving jug.
  • For the Miso Butter, melt butter in a medium saucepan over low heat. Whisk in the miso paste and gently heat, whisking regularly until golden brown, about 5-6 minutes. Transfer to the serving ramekin.
  • To serve, cut the Roasted Rib Eye away from the bone and slice into 1.5cm thick slices. Lay the slices out across the centre of the serving tray, on a diagonal. Place the Roasted Cabbage onto the bottom right hand corner and fan the layers out. Add the ramekins of Miso Butter and Pickles. Decant the smoked beef fat into a serving dish and cover with a lid. Smoke the beef fat again before serving.

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