Rib roast with red wine roasted onions, bay and sage
|4||Rib eye steaks, (on the bone)|
|1||Salt, (to season)|
|1 cup||Cabernet sauvignon|
|2 tsp||Brown sugar|
|½ cup||Beef stock|
|8 leaves||Fresh sage|
|¼ cup||Fresh thyme|
|1 tbsp||Olive oil|
- Place the steaks into a dish and rub with salt and pepper.
- Preheat the oven to 180 degC. In a second dish, peel and slice the red onions. Combine with the wine, sugar, stock, bay, sage and thyme.
- Drizzle with olive oil, season and roast for 20 minutes, turning over after 10 minutes.
- Increase the oven temperature to 200 degC. Place the steaks on top of the onions and cook for 10 minutes before turning over and repeating for a medium rare steak.