Description
A restaurant-worthy rib roast balanced with caramelized onions, goat’s cheese, and roasted broccoli for an impressive yet achievable weeknight dinner.
Ingredients
Scale
- 1.8–2.4 kg rib roast
- 1 tsp kosher salt per 500 g beef
- Cracked black pepper to taste
- 2 tbsp butter
- 1 tbsp olive oil
- 3 large onions, sliced
- 60 ml (1/4 cup) red wine or beef stock
- 450 g broccoli florets
- 1 tbsp olive oil for broccoli
- Salt and pepper for broccoli
- 150 g goat’s cheese, crumbled
Instructions
- Season the rib roast generously with salt and cracked black pepper and let it sit at room temperature for 30–45 minutes.
- Sear the roast in a hot cast-iron skillet for 2–3 minutes per side until deeply browned.
- Transfer to a roasting rack and roast at 220°C (425°F) for 15 minutes.
- Lower the oven temperature to 160°C (320°F) and continue roasting until the internal temperature reaches 55–58°C (130–136°F) for medium-rare.
- While the beef rests, caramelize the sliced onions in a skillet over low heat with butter and olive oil for 30–40 minutes, stirring occasionally.
- Deglaze the pan with red wine or beef stock.
- Roast or blanch the broccoli florets tossed in olive oil, salt, and pepper at 200°C (400°F) for 12–15 minutes until charred.
- Finish by scattering crumbled goat’s cheese over the broccoli and serve the slices of beef topped with caramelized onions.
Notes
Use an instant-read thermometer for precise doneness. Let the roast rest for 20 minutes uncovered for juicier slices.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg