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Caramalised Onion Butter

2 tbsp tbsp Rapeseed Oil Rapeseed Oil
3 pieces piece Anchovy Filet in Oil Anchovy Filet in Oil
1 pieces piece Onions Onion
1 pinches pinch Brown Sugar Brown Sugar
120 g g Butter Butter
(at room temperature)

Rib Roast

1 pieces piece Rib Of Beef Rib Of Beef
2 tbsp tbsp Olive Oil Olive Oil

Rib Roast with Caramalised Onion Butter

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1:20 hrs


To Serve

Baked potatoes

Green beans

1. For the butter, heat the oil in a heavy-based pan over amedium-low heat. Add the anchovies and cook for 3-4minutes until they have dissolved, stirring frequently.

2. Add the onion and sugar then cook for 45 minutesuntil caramelised, stirring frequently. Add a splash ofwater if needed to stop the onions from catching onthe bottom of the pan.

3. Remove from the heat and allow to cool to roomtemperature.

4. In a food processor, combine the cooled caramelisedonions and butter. Pulse until smooth. Use parchmentpaper to form the butter into a log. Wrap up tightly,then place in the fridge until firm.

5. Remove the rib roast from the fridge 30 minutesbefore you start cooking. Preheat the oven to180°C/160˚C fan/gas mark 4.

6. Heat the oil in an ovenproof pan over a high heat.Brown the rib roast on all sides.

7. Place a knob of the caramelised onion butter on topof the rib roast, then transfer the pan to the centreof the oven and cook for 6 minutes for rare, 8-10minutes for medium-rare, 14 minutes for medium or16-17 minutes for medium-well.

8. Transfer to a plate, tent loosely with foil and allow torest for 15 minutes

9. Carve the steak and divide between plates, then topeach with a generous slice of the caramelised onionbutter and serve with baked potatoes and green beans.

Per serving: 822kcals, 58.1g fat (25.3g saturated),2.7g carbs (1.3g sugars), 69.1g protein,


Fat58,1 g Carbonhydrates2,7 g Protein69,1 g kCal822