Rib Eye With Caramelised Root Vegetables

Name: Rib Eye With Caramelised Root Vegetables
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings butter; 3 larges carrots , peeled and cut into neat 3cm-square cubes; 3 cloves garlic; 3 teaspoons honey; 8 servings olive oil; 25 smalls 25 pickling or pearl onions or small shallots , peeled; 1 kg Charlotte potatoes , peeled and cut into neat 3cm-square cubes; 2 kgs rib-eye beef off the bone and trimmed (if serving 6 people, buy 1.5kg); 1 small bunch rosemary; 8 servings sherry vinegar; 4 Tbsps caster sugar; 1 swede , peeled and cut into neat 3cm-square cubes; 4 turnips , peeled and cut into wedges

You can never have too many main course recipes, so give Rib Eye With Caramelised Root Vegetables a try. This recipe serves 8. This recipe covers 43% of your daily requirements of vitamins and minerals. One portion of this dish contains about 56g of protein, 54g of fat, and a total of 869 calories. Head to the store and pick up olive oil, swede, rosemary, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is a good option if you're following a gluten free diet. Root Vegetables, Baked Root Vegetables, and Roasted Root Vegetables are very similar to this recipe.

Ingredients

Servings:

8servings

butter 3larges

carrots , peeled and cut into neat 3cm-square cubes 3cloves

garlic 3teaspoons

honey 8servings

olive oil 25smalls

25 pickling or pearl onions or small shallots , peeled 1kg

Charlotte potatoes , peeled and cut into neat 3cm-square cubes 2kgs

rib-eye beef off the bone and trimmed (if serving 6 people, buy 1.5kg)1small bunch

rosemary 8servings

sherry vinegar 4Tbsps

caster sugar 1

swede , peeled and cut into neat 3cm-square cubes 4

turnips , peeled and cut into wedges

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Matanzas Creek Alexander Valley Merlot. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 28 dollars per bottle.