Fore rib of beef offers deliciously tender, marbled meat. Rump is a little less fatty but just as tasty, while topside is leaner still.
Rib of beef with gravy and horseradish cream
2.5kg British bone-in fore rib of beef*
1 tbsp English mustard powder
2 onions, halved
handful thyme sprigs
1 garlic bulb, halved
75g grated fresh horseradish
(or use grated hot horseradish from a jar)
250ml crème fraîche
1-2 tbsp lemon juice, to taste
1 tbsp English mustard
RED WINE GRAVY
250ml red wine
250ml fresh beef stock
1 tbsp redcurrant jelly
1. Preheat the oven to 220 ̊C, gas mark 7; remove the beef from the fridge an hour before cooking. Mix the mustard powder with plenty of salt and pepper, and rub all over the beef. Put the onion, thyme and garlic in the base of a roasting tin. Sit the beef on top. Roast for 20 minutes, then lower the heat to 160 ̊C, gas mark 3, and roast for another 1 hour 40 minutes (or 15-20 minutes per 500g) for medium-rare.
2. Meanwhile, make the horseradish cream. Mix all the ingredients together, season and chill until ready to serve.
3. Lift the joint from the roasting dish, place on a carving board and loosely cover with a sheet of foil; rest for at least 20 minutes.
4. For the gravy, pour or 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 from the base of the pan. Pour into a saucepan over a high heat with the beef stock and redcurrant jelly. Simmer briskly for about 10-12 minutes, or 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 crispy roast potatoes and Yorkshire puddings, of course.
Typical values per serving:
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