Roast rib of beef with tarragon butter and buttermilk-fried onion rings
( SERVES 4 )
|1 to drizzle||Clarified butter|
|1 to taste||Salt and freshly ground black pepper|
|2 tsp||Baking powder|
|1 pinch||Cayenne pepper|
|700 ml||Vegetable oil, for frying|
- Preheat the oven to 210C. Heat the clarified butter in a heavy roasting pan on top of the stove, then carefully add the beef. Sear the meat to a deep brown on all sides, then remove the pan from the heat and season the meat liberally with salt and pepper.
- Slice the onions and carrot thickly, then place under the meat along with the bay leaves. Place the pan in the oven for 30 minutes, then lower the heat to 160C and continue cooking for a further 50 minutes or so.
- Remove the roasting pan from the oven, place the meat on a suitable plate, cover it with foil, then leave it to rest.
- Pour any pan juices through a sieve into a warm bowl and set aside. Carve the beef and arrange the slices on a platter, then place slices of tarragon butter on top. Spoon the beef juices over the butter.
To prepare Onion rings:
- Mix the buttermilk and sugar in a bowl. Sift the flour, baking powder, salt and cayenne into a shallow dish.
- Cut the onions into 1cm-thick slices, separate them into rings, then soak them in the buttermilk for 30 minutes.
- Meanwhile, pour the oil into a deep saucepan and heat to 180C.
- Take small batches of onion rings from the buttermilk, then dredge them in the flour, shaking off any excess. Carefully add single layers of onion rings to the hot oil. Cook until golden brown, then use kitchen tongs to remove the ring from the oil.
- Drain on absorbent kitchen paper. Repeat until all the onion rings are cooked. Serve hot alongside the beef.
To prepare the Tarragon butter:
- Soften the butter and chop the tarragon. Mix them with the vinegar, then season with a little salt and pepper.
- Wrap the mixture in plastic wrap, then roll into a rough cylinder. Refrigerate. When the butter is firm enough to handle, unwrap and cut into thin slices.