Recipes, Beef Recipes

Roast Rib of Beef with Parmesan Cream Baked Onions

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Plated roast rib of beef served with baked Roscoff onions in Parmesan cream and a fresh watercress salad, ready to serve for Sunday lunch or a special occasion

A roasted rib of beef taking pride of place at the centre of the table is a sight guaranteed to set your taste buds tingling. Slow-roasted on the bone to a perfect medium-rare, the flesh a deep, striking pink, this is the undisputed king of roasting joints.

Cooking a rib of beef demands care and patience to achieve the best possible result, so take your time and do it justice. For those looking to move beyond traditional roast dinner garnishes, this dish offers elegance and confidence in equal measure. A marriage of truly delicious things that sings to the heart of a chef and brings joy to those lucky enough to eat it.

Overdramatic? Just wait until you try it.

Serves 10-12

Ingredients

Watercress Salad

Baked Onions

Method

Cooking the Rib of Beef

  1. Start by preparing the beef. Remove the rib of beef from the fridge at least 3 hours before cooking to allow it to come up to room temperature. Take it out of the vacuum packaging and pat away any surface moisture.
  2. Preheat the oven to 200°C.
  3. Season the beef generously with salt and rub with a little extra virgin olive oil. Place the rib on a roasting tray and put it into the oven.
  4. After 15 minutes, reduce the oven temperature to 130–140°C, then continue roasting for around 18 minutes per 500g of meat. This will be approximately 3 hours for a large joint. Baste the beef with its own rendered fat every 30 minutes.
  5. Once the cooking time is up, remove the joint from the oven and leave it to rest somewhere warm for at least 1 hour. This may sound excessive, but it’s essential to ensure the meat relaxes and the juices redistribute properly, giving you the most flavourful and tender result.

For the Baked Onions

  1. Meanwhile, begin preparing the onions.
  2. Bring a large pan of well-seasoned water to the boil. Carefully add the onions, in their skins, and simmer with the lid on for 15 minutes. Remove from the water and set aside to cool.
  3. Pour the cream into a pan and add the garlic, fresh thyme, black pepper, and a generous grating of nutmeg. Place over a low heat and allow the flavours to infuse. Remove from the heat and let it cool slightly.
  4. Once the onions are cool enough to handle, peel off the skins and cut them in half horizontally. Arrange the halved onions in a single layer in an ovenproof dish.
  5. Using a fine grater, add the Parmesan to the cream and season with sea salt. Reserve a little Parmesan to grate over the top of the onions before baking.
  6. If you’re happy with the seasoning, pour the cream over the onions. It should come about two-thirds of the way up the sides — they should not be fully submerged. Depending on the size of your dish, you may not need all the cream.
  7. Grate over the remaining Parmesan and place the dish in the oven at 180°C for 30 minutes, or until bubbling and golden on top.

For the Watercress Salad

  1. Wash and trim the watercress, then drain thoroughly.
    In a small bowl, whisk together the Dijon mustard, vinegar, and a pinch of sea salt. While continuing to whisk, slowly drizzle in the olive oil until the dressing emulsifies.
  2. Taste and adjust the seasoning as needed, then dress the watercress just before serving.
  3. You’re ready to plate up.

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For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.