Rib roast with caramelised onion butter

• porsi: 2

Bahan-bahan

For the carame/ised onion butter:

2 tbsp olive or rapeseed oil

3 oil-packed anchovy fillets

1 onion, sliced

Pinch of brown sugar

120g butter, at room temperature

For the rib roast:

1 x Deluxe 28-Day Aged Rib Roast on the Bone

2 tbsp olive oil

To serve:

Baked potatoes

Green beans

Petunjuk

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

2 Add the onion and sugar and cook for 45 minutes until caramelised, stirring frequently. Add a splash of water if needed to stop the onions from catching on the bottom of the pan.

3 Remove from the heat and allow to cool to room temperature.

4 In a food processor, combine the cooled caramelised onions and butter. Pulse until smooth. Use parchment paper 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 minutes before you start cooking. Preheat the oven to 180°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 top of the rib roast, then transfer the pan to the centre of the oven and cook for

6 minutes for rare, 8-10 minutes for medium-rare,

14 minutes for medium or 16-17 minutes for medium-well.

8 Transfer to a plate, tent loosely with foil and allow to rest for

15 minutes.

9 Carve the steak and divide between plates, then top each with a generous slice of the caramelised onion butter and serve with baked potatoes and green beans.