Forerib (rib-eye) and wing rib (sirloin) are brilliant bone-in joints for roasting.
Rib of beef with gravy and horseradish cream
- Preparation time: 15 minutes, plus resting
- Cooking time: 1 hour 40 minutes
- Total time: 1 hour 55 minutes, plus resting
1 tbsp English mustard powder
2kg forerib of beef (limited availability)
2 onions, halved
handful thyme sprigs
1 garlic bulb, halved
60g grated fresh horseradish
250ml crème fraîche
1-2 tbsp lemon juice
RED WINE GRAVY
250ml red wine
250ml fresh beef stock
1 tbsp redcurrant jelly or blackberry jam
1. Preheat the oven to 220˚C, gas mark 7. Mix the mustard powder with salt and pepper; rub over the beef. Put the onion, thyme and garlic in a roasting tin; sit the beef on top. Roast for 20 minutes, then lower the heat to 160˚C, gas mark 2; roast for 1 hour 20 minutes more (or 15-20 minutes per 500g) for medium rare.
2. Meanwhile, make the horseradish cream. Mix all the ingredients together; season and chill.
3. Lift the joint from the tin, place on a carving board and loosely cover with foil; rest for at least 20 minutes.
4. Spoon off the excess fat from the roasting tin, then place on the hob over a medium heat. Pour in the wine and bubble, scraping up any sticky bits. Tip everything into a pan with the beef stock and redcurrant jelly. Simmer briskly for 5-10 minutes until syrupy; season.
5. Carve the beef and add any juices to the pan of gravy. Bring the gravy back to a simmer, then pass through a sieve into a jug. Serve the beef, gravy and horseradish cream with roast potatoes, Yorkshire puddings and veg, if liked.