Roast Rib of Wagyu Beef, Roast Red Onions, Fennel Green Beans

1 - 1.2kg piece Wagyu rib fillet

200g green beans, trimmed
jus, demi-glace or veal glaze (available from good delicatessens) 

2 tbs chopped flat-leaf parsley 

4 baby fennel, cut into quarters lengthwise
½ bunch thyme, washed and picked 

½ head garlic, broken into cloves, skins intact 

3 red onions, peeled 

2 tbs brown sugar
40ml (2 tbs) balsamic vinegar
olive oil, for cooking
salt/freshly ground black pepper

For the roast red onions and fennel, preheat the oven to 180C. In a large bowl, toss fennel, thyme and garlic with olive oil, salt and black pepper. Spread onto a baking tray and roast for approximately 30-40 minutes until tender.

Meanwhile, for the balsamic red onions, cut onions into wedges, leaving root end intact to hold segments together; place on a baking tray lined with baking (silicone) paper or a non-stick tray. Sprinkle over brown sugar and balsamic; season with salt and black pepper. Cover with aluminium foil and roast for 10-15 minutes until tender, turning once. 

Fennel and red onions can be roasted the day before; keep stored in an airtight container in the fridge until required. 

To roast the beef, preheat the oven to 200C. Heat a little olive oil in a large heavy-based frying pan over high heat. Season rib fillet with salt and black pepper and seal in pan on all sides, achieving good colour. 

Remove rib from pan and place on a wire cake rack inside a baking tray. Roast for 15 minutes then reduce heat to 160C and continue to cook for 30-40 minutes or until medium. The best way to test whether a large piece of meat is cooked (and they aren't very expensive to buy) is to probe the meat with a thermometer - approximately 55-58 degrees in the centre for medium rare, or 62-65 for medium. Rest for 10 minutes before slicing. 

To serve, place the fennel and red onions on baking (silicone) paper-lined trays and reheat in moderate oven, if necessary. Blanch the beans in a pot of boiling salted water; drain. 

Place vegetables on one large serving platter or divide among individual serving plates. Slice the rested rib fillet and place on top. Drizzle with jus and scatter with chopped parsley. 

Ultimate Wagyu Burgers

Servings: 6


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