vinegar Archives

Lentil recipes

Lentil terrine with sprouts

5 minutes, plus setting time

Succulent prime rib with a sticky shallot-and-beetroot marmalade

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 2 hours

Ingredients

1.5 kg prime rib
1 T olive oil, plus extra for rubbing
½ cup oregano
Sea salt and freshly ground black pepper
4 T butter
8 medium beetroots, washed
10 shallots, peeled
2 cups balsamic vinegar
100 g brown sugar
2 t black onion seeds
English mustard, for serving

Method

Preheat the oven to 180°C.

Rub the prime rib with olive oil and place on an oven tray. Scatter over the oregano, season to taste and dot with a few knobs of butter (about 2 T).

Roast for 90 minutes to 2 hours, depending on how you prefer your meat to be cooked.

Meanwhile, cut the beetroots and shallots into chunks. Add to a large frying pan with 2 T butter, 1 T olive oil, the balsamic vinegar, sugar and black onion seeds and, over a low heat, gently simmer for an hour, or until the mixture becomes thick, glossy and caramelised.

Remove the beef from the oven and allow it to rest for 15 minutes before carving.

Serve on a large platter with a bowl of the beetroot marmalade and a little English mustard on the side.

Per serving: 3607.8 kJ, 38 g protein, 37.3 g fat, 92.1 g carbs

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Succulent prime rib with a sticky shallot-and-beetroot marmalade

Succulent prime rib with a sticky shallot-and-beetroot marmalade

Ingredients

Method