For the caramelised 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
- 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.
- 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.
- Remove from the heat and allow to cool to room temperature.
- 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.
- 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.
- Heat the oil in an ovenproof pan over a high heat. Brown the rib roast on all sides.
- 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.
- Transfer to a plate, tent loosely with foil and allow to rest for 15 minutes.
- 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.
Per serving: 822kcals, 58.1g fat (25.3g saturated), 2.7g carbs (1.3g sugars), 69.1g protein, 0.6g fibre, 3.16g sodium