91 Oven setting: CircoRoasting and VarioSteam METHOD Combine mustard, olive oil, garlic, thyme, rosemary, Serves: 6–8 salt and pepper and rub into the meat. Cover and leave Preparation time: 15 minutes to marinate in the fridge for 2 hours or overnight. Take Resting time: 20 minutes the meat out of the fridge 1 hour before cooking to Cooking Time: Depends on internal temperature allow it to reach room temperature. Marinating time: 2 hours or overnight Level of difficulty: Easy Preheat oven on CircoRoasting to 190°C. Line the multipurpose pan with baking paper and place wire rack on top. Sit the beef on the rack and insert the INGREDIENTS MultiPoint MeatProbe making sure not to touch the 2.5–3kg standing rib eye roast (about 5 rib bones) bone. Place the meat in the oven on shelf level 2, 2 tbsp Dijon mustard select a medium level of steam and set the MultiPoint MeatProbe temperature to 45–50°C for rare, 55–60°C 2 tbsp olive oil for medium or 65–70°C for well done. When the 2 cloves garlic, finely chopped internal temperature is reached, remove the roast 1 tbsp chopped fresh thyme leaves from the oven, cover with foil and rest for at least 20 2 tbsp chopped fresh rosemary minutes. Salt and black pepper To make the gravy, place the onions, garlic, butter CARAMELISED ONION GRAVY and olive oil in a heavy based saucepan and cook 3 onions, peeled and thinly sliced over a medium heat, for about 20 minutes. Stir onions 2 clovesgarlic, finely chopped frequently to ensure onions caramelise but not burn. 1 tbsp butter Stir in the flour and cook for 2 minutes. Add the red wine, stirring well to combine. Add the beef stock and 4 tbsp olive oil thyme and continue to stir over a medium heat for 1 tbsp plain flour about 10–15 minutes or until gravy thickens. Season 250ml red wine the gravy with black pepper. 400ml beef stock 1 tsp chopped fresh thyme leaves Carve the beef and serve with the caramelised onion gravy. Black pepper NOTE Remember the internal temperatures of cooked meat are a personal preference. If a MultiPoint MeatProbe is not available, cook the roast for 15 minutes, then lised onion gravyroast for a further 15 minutes per 500g for rare. Add15 minutes to the total cooking time for medium and30 minutes for well done. THE NEFF AUSTRALIA COOKBOOK MAINS