- 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
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