Rib Roast with Caramalised Onion Butter

To Serve

Baked potatoes

Green beans

1. For the butter, heat the oil in a heavy-based pan over amedium-low heat. Add the anchovies and cook for 3-4minutes until they have dissolved, stirring frequently.

2. Add the onion and sugar then cook for 45 minutesuntil caramelised, stirring frequently. Add a splash ofwater if needed to stop the onions from catching onthe bottom of the pan.

3. Remove from the heat and allow to cool to roomtemperature.

4. In a food processor, combine the cooled caramelisedonions and butter. Pulse until smooth. Use parchmentpaper to form the butter into a log. Wrap up tightly,then place in the fridge until firm.

5. Remove the rib roast from the fridge 30 minutesbefore you start cooking. Preheat the oven to180°C/160˚C fan/gas mark 4.

6. Heat the oil in an ovenproof pan over a high heat.Brown the rib roast on all sides.

7. Place a knob of the caramelised onion butter on topof the rib roast, then transfer the pan to the centreof the oven and cook for 6 minutes for rare, 8-10minutes for medium-rare, 14 minutes for medium or16-17 minutes for medium-well.

8. Transfer to a plate, tent loosely with foil and allow torest for 15 minutes

9. Carve the steak and divide between plates, then topeach with a generous slice of the caramelised onionbutter and serve with baked potatoes and green beans.

Per serving: 822kcals, 58.1g fat (25.3g saturated),2.7g carbs (1.3g sugars), 69.1g protein,