Preparation Time: 15 minutes
Cook Time: 75 minutes
1½ kg piece rib eye/scotch fillet
salt flakes, ground pepper
half small bunch fresh thyme sprigs
half small bunch fresh sage
1 small head garlic, pulled apart
1. Preheat oven to 200ºC. Brush the beef roast lightly with oil. Season the beef with the slat flakes and pepper and rub the some of the thyme leaves over the beef.
2. Place the beef on a rack in a roasting dish. Place the thyme sprigs and sage leaves over the beef, pack the pieces of garlic bulb around it and drizzle the garlic with a little olive oil. Roast the beef for 60 minutes for rare, 75 minutes for medium and 90 minutes for well done.
3. Remove the beef, cover it loosely with foil and rest it for 15 minutes before carving.