Rib of beef with gravy and horseradish cream

Both fore rib (rib-eye) and wing rib (sirloin) are brilliant bone-in joints for roasting. 

  • Preparation time: 15 minutes, plus resting
  • Cooking time: 1 hour 40 minutes
  • Total time: 1 hour 55 minutes, plus resting

Serves: 6


1 tbsp English mustard powder

2kg fore rib of beef

2 onions, halved

handful thyme sprigs

1 garlic bulb, halved



60g grated fresh horseradish

250ml crème fraîche

1-2 tbsp lemon juice



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 (see our Food’s Top Five page for details), 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.