Rib eye with caramelised onions


Preparation info

  • Difficulty


  • Feeds


    , magnificently

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).


  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 kg (2 lb) small onions, peeled
  • 1 tsp brown sugar
  • 2 beef rib eyes on bone, well aged
  • freshly cracked black pepper
  • 1 tbsp olive oil
  • 1 garlic clove, smashed


Heat olive oil and butter in a heavy-bottomed frypan. Add onions and toss well. Sprinkle with sugar and cook, shaking the pan occasionally, for an hour, until golden brown, sweet and soft.

Rub beef with a little cracked black pepper. Heat oil and garlic in a heavy-based frypan and sear beef for a few minutes on all sides until crusty and brown. Place in the oven and roast for 15 minutes at 190°C (375°F). Remove and allow to rest for 10 minutes in a warm place before serving.

Place mashed potato or celeriac purée in centre of each plate. Top with beef rib eye and a ladleful of caramelised onions, or carve the meat in thick slices from the bone, and serve with a great red wine.