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).
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.
© 1998 All rights reserved. Published by Murdoch Books.