Neven Maguire's Steakhouse Rib Roast with Red Wine Gravy

INGREDIENTS

• 1.5kg Simply Better Irish Angus Rib Roast on the Bone
• 2 Tbsp. Simply Better Steakhouse Seasoning, plus a little extra
• 2 Tbsp. Simply Better PDO Terra Di Barra Bitonto Extra Virgin Olive Oil
• 2 Large Onions, thickly sliced
• 250ml Simply Better Deriva Organic Malbec
• 3-4 Sprigs of Fresh Thyme
• 1 Carton Simply Better Irish Angus Beef Stock
• 30g Butter, cubed
• Simply Better Harissa & Honey Roasting Carrot & Parsnip, to serve
• Simply Better Irish Garlic Potato Gratin, to serve

METHOD

1. Remove the beef from its packaging and dry with kitchen paper. Leave at room temperature for 1 hour.
2. Preheat the oven to 180°C (350°F/Gas Mark 4). Mix the steakhouse seasoning with the olive oil. Rub this mixture all over the beef rib. Pile the onions into the centre of a roasting tin and season with a little of the steakhouse seasoning, then put the beef rib on top and add some water to the tray. Roast for 1 hour 35 minutes for medium or 15 minutes less for rare and 15 minutes more for well done. Remove from the oven, then transfer the beef to a board and cover loosely with tin foil to rest for 30 minutes.
3. While the beef rests, make the gravy. Transfer the roasted onions and any juices from the tray into a frying pan over a medium heat. Pour in the wine and thyme leaves and allow to bubble down, then stir the stock. Continue to simmer until reduced by half, stirring occasionally. Strain through a sieve into a pan and whisk in half of the butter and pour into a gravy boat. Toss the roasted onions with the rest of the butter and put into a small dish.
4. Carve the rested beef into thin slices and serve on plates with some of the vegetables and gratin. Hand the red wine gravy around the table to serve.