Rib eye with caramelised onions

banner

Preparation info

  • Feeds

    two

    , magnificently
    • Difficulty

      Easy

Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The large, marbled, standing rib roast of aged beef is almost a thing of the past. This recipe revives it in spirit at least, although cooked - in the modern way - for individuals. As always, the trick is going to the best butcher possible, and paying for quality. Serve with perfect mash (Potatoes) or celeriac purée (Vegetables).

Ingredients

Method