Rib Roast, Salsa Rossa and Fried Onion Rings Recipe

This recipe for Rib Roast, Salsa Rossa and Fried Onion Rings comes courtesy of Trisha Greentree, the head chef at Fratelli Paradiso in Sydney’s Potts Point. Trisha advocates for using locally sourced meat—with her choice of beef rib for this mouthwatering recipe being from Txuleta 1882 in South Gippsland, Victoria.

“Knowing who raised the animals we consume is important not only for our health, (but it also) helps us to be responsible and accountable for the food we eat.”

Read on for the full recipe—part of our Prize Produce series, featuring delicious recipes from Australian chefs that utilise local produce.

Prep Time: 40m

Cook Time: 3h

Serves: 6

Featured Appliance & Accessory: Fisher & Paykel 900mm Pyrolytic Freestanding Induction Cooker + Fisher & Paykel Non-stick Flat Griddle Plate & Hybrid Roast Dish

Ingredients

Salsa Rossa

500g red peppers

500g roma or truss tomatoes

1 cup extra virgin olive oil

100g garlic, minced

8 anchovies

4 tsp smoked paprika

2 tsp sugar

2 tbs red wine vinegar

Rib roast

3 point rib eye roast, tied and at room temperature

Kosher salt or sea salt

Neutral oil

2 bunches heirloom carrots, trimmed, scrubbed

¼ cup extra virgin olive oil

Crispy onion rings

1L canola oil

4 red onions, peeled, sliced into 2cm rings

240g rice flour, plus extra for dusting

2 tsp baking powder

2 tsp fine salt, plus extra for seasoning

290ml white wine

Method for Rib Roast, Salsa Rossa and Fried Onion Rings

1. To make the Salsa Rossa, preheat oven to 220°C fan-forced. Place red peppers and tomatoes on a baking tray and roast for 15 mins, until blistered. Remove from oven, cover with foil and allow to cool. Once cool, peel away the skins and roughly chop into a small dice. Add olive oil to a heavy-based medium pan. Cook garlic over low heat until golden. Add diced red peppers and tomatoes, anchovies, paprika, sugar and red wine vinegar and cook for 20 minutes or until thickened. Transfer to a container and keep refrigerated until ready to use.

2. To make the rib roast, preheat oven to 180°C fan-forced. Place meat on a roasting tray and cook for 70-90 minutes or until the internal temperature comes to 38°C for medium rare. Remove from oven, cover loosely with foil and rest for 15 minutes.

3. While the rib roast is baking, spread carrots onto a separate baking tray, drizzle with olive oil and season. Bake for 30-40 minutes or until golden.

4. Pat meat dry with kitchen paper. Rub meat with a neutral oil and season on all sides with sea salt. Heat a heavy-based pan over high heat. Grease pan with 1 tbs of neutral oil and wait until it reaches smoking point. Sear the rib eye for 1 minute on all sides or until well caramelised. Remove from the pan and rest on a board for 15 minutes.

5. To make the crispy onion rings, heat oil in a medium saucepan until it reaches 150°C. Toss onions in a bowl with the extra rice flour to coat. In a large bowl, whisk together rice flour, baking powder and salt. Pour in white wine and whisk until smooth and thick. Dip each onion ring into the batter and using tongs, place in oil. Cook for 2-3 minutes, turning half way, ensuring rings don’t overlap to avoid sticking together. Once golden, place in a colander and season. Repeat with remaining onion rings.

6. To serve, cut between each rib and serve as a whole cutlet. Alternatively, remove the whole fillet from the ribs. Carve 1cm slices across the length of the fillet cutting across the grain of the meat. Serve with carrots, onion rings and Salsa Rossa on the side.