Beef Rib With Onion Sauce -

Beef Rib With Onion Sauce

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.

Ingredients

1 beef rib on the bone, about 1kg/2¼lb and about 4cm/1½ in thick, well trimmed of fat
5ml/1 tsp "steak pepper" or lightly crushed black peppercorns
15ml/1 tbsp coarse sea salt, crushed
30-45ml/2-3 tbsp olive oil

FOR THE RED ONION SAUCE

40g/1½ oz butter
1 large red onion or 8-10 shallots, sliced
250ml/8fl oz/1 cup fruity red wine
250ml/8fl oz/1 cup beef or chicken stock
15-30ml/1-2 tbsp redcurrant jelly or seedless raspberry preserve
1.5ml/¼ tsp dried thyme
Salt and freshly ground black pepper

Details

Serves: 2

Method

1. 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.

2. 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.

3. 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.

Related food category:

• Beef