Name: Standing rib roast beef with caramelised onion
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 8
Ingredients: 1/3 cup (80ml) olive oil; 1 teaspoon sea salt; 1 teaspoon cracked black pepper; 1.5-2kg rib roast, at room temperature; 4 large red onions, unpeeled, quartered; 1 tablespoon brown sugar; 1 tablespoon balsamic vinegar

Standing rib roast beef with caramelised onion

Serves 8

Prep

20M

Cook

Total

1H 20M

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Ingredients

1/3 cup (80ml) olive oil

1 teaspoon sea salt

1 teaspoon cracked black pepper

1.5-2kg rib roast, at room temperature

4 large red onions, unpeeled, quartered

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

Method

1.Preheat oven to 220°C or 200°C fan. Rub 2 tablespoons oil, salt and pepper over surface of beef. Place on a roasting rack in a heavy flameproof baking pan. Roast for 20 minutes.

2.In a bowl, toss onion with remaining oil, sugar and balsamic vinegar. Place around beef in pan. Reduce heat to 180°C or 160°C fan and roast for 40-50 minutes, depending on size, for rare. Allow an extra 15 minutes for medium-rare. If using a meat thermometer, rare will register at 60°C-65°C and medium at 70°C.

3.Transfer beef to a warm plate and cover loosely with foil. Rest for 15-20 minutes in a warm place before carving.

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