Barbecue Recipes

BEEF RIB WITH ONION SAUCE

Rib of beef is a classic large cut for roasting, but just one rib, grilled on the bone, and then carved into succulent slices, makes a perfect dish for two. Serve with a mellow red onion sauce.

INGREDIENTS
1 beef rib on the bone, about 21/4 pounds and about 11/2 inches thick, well trimmed of fat
1 teaspoon “steak pepper” or lightly crushed black peppercorns
1 tablespoon coarse sea salt, crushed
2—3 tablespoons olive oil

FOR THE RED ONION SAUCE
3 tablespoons butter
1 large red onion or 8—10 shallots, sliced
1 cup beef or chicken stock
1—2 tablespoons red currant jelly
1/4 teaspoon dried thyme
salt and freshly ground black pepper

SERVES 2

1. Wipe the beef with damp paper towels. Mix the steak pepper or crushed peppercorns with the crushed salt and press onto both sides of the meat. Let the meat stand, loosely covered, for 30 minutes.

2. To make the sauce, melt the butter over medium heat. Add the onion or shallots and cook for 3 minutes, until softened. Add the wine, stock, jelly and thyme and bring to a boil. Reduce the heat and simmer for 30—35 minutes, until the liquid has evaporated and the sauce has thickened. Season and keep warm.

3. Brush the meat with olive oil and cook on a hot grill, or in a pan over high heat, for 5—8 minutes on each side, depending on how rare you like it. Transfer the beef to a board, cover loosely and let stand for about 10 minutes. Using a knife, loosen the meat from the rib bone, then carve into thick slices. Serve with the onion sauce.