2 kg large end standing rib roast
2 Tbsp olive oil
Sea-salt flakes and freshly ground black pepper, to season
6 medium brown onions, skin on, halved lengthways
2 x 200 g jars bearnaise sauce
1½ cups roughly chopped fresh herbs (we used flat-leaf parsley, dill, chives and oregano)
- Preheat oven to 200°C. Put beef rib roast in a large roasting pan. Drizzle with ½ of the oil and season with salt and pepper. Roast for 25 minutes.
- Remove from oven, then add onion to pan and drizzle with remaining oil. Return to oven and cook for a further 20 minutes or until onion is golden and tender.
- Meanwhile, spoon bearnaise into the small bowl of a food processor. Add fresh herbs and process until a thick green sauce forms. Transfer to a serving bowl. Transfer beef and onion to a serving platter, then serve with bearnaise herb sauce on the side.