N.Z. Grass-fed Ribeye for Roasting

Serving Guide:
1 kg (3 – 4 pax) | 1.5 kg (5 – 6 pax) | 2 kg (7  – 8 pax)

Here is how we prepare our roasts:

• Patience pays off: Take the meat out of the fridge at least 45–60 minutes before cooking. This ensures the centre isn’t cold when the outside is perfectly seared.
• Low and Slow: We recommend roasting at a lower temperature (around 135°C) until the internal temperature is just right, then finishing with a quick, high-heat sear for the crust.
• The Long Rest: A large roast needs a long break! Wrap it loosely in foil and let it sit for 15 – 20 minutes before carving to keep every slice juicy.
• Carve with Care: Always slice against the grain. This breaks up the muscle fibres and ensures every guest gets a tender, melt-in-the-mouth bite.
• Sauce for everyone: Enjoy it with our fiery Signature Black Pepper Sauce for the authentic Jack’s Place taste! Or a milder Brown Sauce for a steakhouse gourmet.