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Roast Rib of Beef with Green Peppercorn and Thyme
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The outer parts of the rib joint will be well done, with a peppery crust, while nearer the bone it will be pink for people who like their beef rare. The good thing about a rib joint is that you can cook it to suit all tastes.
Serves: 6 - 8
A magnificent roast like this needs to be served with roast potatoes. Also try parsnips mashed with lots of butter, a little cream and some nutmeg. Braised traditional white celery would be good, as would some crisply cooked green cabbage. For something different try chunks of roasted autumn squash - roast them in olive oil with large slices of red pepper, thyme sprigs and a little dried red chilli flakes. Butternut, crown prince and onion squash are also good for roasting.
This recipe was first published in September 2000.