This very versatile beef ribeye top roast can be roasted in the oven or cooked in a kettle braai (Weber), making it suitable for both summer and winter cooking.

• Halal Certified: Yes
• Origin: South Africa
• Frozen
• Suitable for roasting on a medium heat

The meat has a low percentage injection, ensuring succulence and tenderness without lengthy cooking times.

As this cut is part of the ribeye, you get all the ribeye flavour. The roll is sprinkled with semi-coarse salt and coarse black pepper.

Charcoal BBQ:

Make a “two-sided fire” and place a dripping tray in the centre of the braai – Remove roast from bag – While the coals are still quite hot, place the roast in the centre of the rack with coals below on either side – Place the lid on the braai ensuring that the top and bottom ventilation holes are open during cooking – Roast for approximately 40 – 45 minutes per 500g ranging from rare to well-done – Let the meat rest off the fire for 10 – 15 minutes before carving.

Oven:

Preheat oven to 180°C – Remove roast from bag and place on a roasting rack or cooking tray – Roast the meat for approximately 35 — 40 minutes per 500g – Remove roast from oven once desired temperature is reached – Let the meat rest for 10 -15 minutes before carving.