Rib-eye with anchovy salsa verde

Rib-eye with anchovy salsa verde

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  • 6 to 8
  • Easy
  • Carb Conscious Dairy free
  • 20 minutes
  • 1 1⁄2 hours, plus 30 minutes' resting time
  • Woolworths Thelema Cabernet Sauvignon 2015


  • 4 kg rib-eye roast, at room temperature
  • 6 T olive oil
  • 8 T red wine vinegar
  • 1 lemon, juiced
  • 30 g Italian parsley, roughly chopped
  • 20 g coriander, roughly chopped
  • 6 garlic cloves, finely chopped
  • 100 g capers, roughly chopped
  • 100 g anchovy fillets, roughly chopped

Cooking Instructions

Preheat the oven to 180°C. Rub the meat with the olive oil, salt and pepper.

Heat a large griddle pan over a high heat. Sear the meat until golden brown, then place into a deep roasting tray.

Roast for 1 1⁄2 hours, or until cooked to your liking. Wrap in foil and rest for 30 minutes.

Serve with the anchovy salsa verde.

Cook’s note: Always allow meat to rest to ensure it becomes juicy and tender.

Discover more roast recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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