Beef Rib with Onion Sauce2016-11-15
- Servings : 2
Rib of beef is a classic large roasting joint, but just one rib, barbecued on the bone then carved into succulent slices, makes a perfect dish for two. Serve with a mellow red onion sauce.
- 1 beef rib on the bone, about 1kg and 4cm thick, well trimmed of fat
- 5ml steak pepper or crushed black peppercorns
- 15ml coarse sea salt, crushed
- 30-45ml olive oil
- For the Red Onion sauce:
- 40g butter
- 1 red onion or 8-10 shallots, sliced
- 250ml red wine
- 250ml beef or chicken stock
- 15-30ml redcurrant jelly or seedless raspberry preserve
- 1.5ml dried thyme
- ground black pepper
Wipe the beef with damp kitchen paper. Mix the steak pepper or crushed peppercorns with the crushed salt and press on to both sides of the meat. Leave the meat to stand, loosely covered, for 30 minutes.
To make the sauce, melt the butter over a medium heat. Add the onion or shallots and cook for 3 minutes until softened. Add the wine, stock, jelly or preserve and thyme and bring to the boil. Reduce the heat and simmer for 30-35 minutes until the liquid has evaporated and the sauce has thickened. Season and keep warm.
Brush the meat with olive oil and cook on a hot barbecue, or in a pan over a high heat, for 5-8 minutes each side, depending on how rare you like it. Transfer the beef to a board, cover loosely and leave to stand for about 10 minutes. Using a knife, loosen the meat from the rib bone, then carve into thick slices. Serve with the red onion sauce.