Recipe detail

Beef Oven Roasted Rib Eye

10. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Beef

Cuisine: Chinese

Program steps

  • Preheating:
  • 225 °C

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30 %
time icon Termination by time
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probe icon 210 °C
ventilator icon 90 %
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60 %
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probe icon50 °C
probe icon 120 °C
ventilator icon 100 %
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Ingredients - number of portions - 10

Name Value Unit
roast beef 5 kg

Nutrition and allergens


Nutritional value of one portion Value
Energy 925 kJ
Carbohydrate 0 g
Fat 60 g
Protein 100 g
Water 0 g


1. Bring the beef high roast to room temperature, wipe off the surface moisture, trim off the excess fat and tie with rope to the desired shape.
Brush the surface evenly with mustard and other seasonings to give the meat a crisp, salty flavour. Bake in a combination of medium humidity and high heat for 5 minutes and briefly on high heat to colour the surface of the beef.

2. Remove the beef tenderloin from the food processor, rub the surface with garlic and top with warmed cream for added flavor.
Steam over low heat for a long time to keep the sauce at a good consistency and the centre of the meat tender.
After removing from the oven, wrap the roast in aluminium paper and leave to rest in the heat for 20 minutes so that the roast retains its juices and the centre is a uniform pink colour when sliced.
◇ Steaming and roasting at low temperature for a long time, to keep the gravy to the greatest extent, and the center is soft and tender evenly for 5 minutes
◇ After being out of the oven, wrap it with aluminum paper and keep it warm for 20 minutes. Let it stand still to keep the meat juice and blood water, and achieve a uniform pink color when sliced

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