Rib Eye On The Bone With Roasted Tomatoes And Parmesan Garlic Cream

You'll linger with loved ones over this flavour-packed family meal – that comes with an extra twist for mates and dates
By Alejandro Franco
Photography and styling Bonnie Coumbe
Rib Eye On The Bone With Roasted Tomatoes And Parmesan Garlic Cream

Rib Eye On The Bone With Roasted Tomatoes And Parmesan Garlic Cream

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  • 500 g 500 cherry truss tomatoes

  • 1 Tbsp 1 caramelised balsamic vinegar, plus extra

  • 1.2 1.2 -1.5kg beef rib eye on the bone (Tara Valley)

  • 300 ml 300 cream

  • ½ Tbsp ½ dried oregano

  • 70 g 70 parmesan cheese, grated

  • 2 small 2 pears

  • Handfuls rocket leaves

  • 2 2 -3 cloves garlic, crushed

  • From your pantry
  • Olive oil, for drizzling

  • Salt and pepper, to season


  • Preheat oven to 180ºC fan-forced. Place the tomatoes on a baking tray lined with baking paper, drizzle with olive oil and caramelised balsamic vinegar, then season. Roast for 12 minutes.
  • Pat dry the beef and season. In a hot frying pan on high heat, drizzle olive oil and sear the beef, for 3 minutes on each side, then place the steak in the oven for 5-7 minutes, depending on the thickness of the steak. Rest for at least 10 minutes.
  • Meanwhile, add cream and garlic to the pan. Add oregano and bring to the boil, deglazing with beef juices.
  • Turn heat down to low and add grated parmesan. Allow cheese to melt and incorporate into the cream until it thickens. Season with salt and pepper.
  • Finely slice the pears and mix with rocket. Drizzle with olive oil and extra balsamic vinegar. Slice rib eye and serve with roasted tomatoes and parmesan garlic cream.

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Market tips...

For mates & dates

Add red wine to the pan while cooking the garlic and cream.

Cook’s tip

The longer the beef rests, the better it will hold the juices and the more succulent it will be.

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