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Roast Rib of Beef

I had the pleasure of enjoying this gorgeous plate of food at my mums this week. I think it has to be one of my absolute favourite meals and tasted even better as I did not have to cook a thing! That has to be one of the drawbacks of being in this business, although I am lucky enough to eat out at some fabulous restaurants, it’s not often that I get a home cooked meal cooked for me anymore!


1.1kg- 1.5kg boneless rib of beef⠀

5 onions peeled and halved ⠀

Salt pepper ⠀


Pre heat the oven to 230 degrees.⠀

Season the meat well and place in a roasting tin with the onions. Drizzle with a little oil and place the beef in the hot oven for 20 mins, then turn the oven down to 200 and roast the meat for another 40 mins (for rare) or another 50 mins (for medium-well done) leave to rest for 30 minutes. ⠀

Serve with vegetables of your choice and a delicious homemade onion gravy. Recipe below



3 Shallots / 2 red onions finely chopped

Small glass of red wine

Tablespoon of Worcester sauce

Table spoon of balsamic reduction

Teaspoon of soy sauce

Cooking water from the vegetables

2 teaspoons Plain flour


Sauté the shallots or onions in oil really slowly in a saucepan, on a low heat for about an 1/2 an hour until caramelised. Add the flour and stir into the onions. Add Worcester sauce, balsamic, soy sauce and half of the wine, continue to stir. Add the stock from the vegetables and allow to simmer for 30 mins. Drain off most of the fat from the roasting tin, add the rest of the wine to the pan and place on a low heat, add a little water if necessary. Stir with a wooden spoon, getting all the flavour from the pan, reduce a little, then add the liquid to the pan. Now season the gravy, and reduce until you have the desired flavour and consistency.

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