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Rib of beef with gravy and horseradish cream
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Both fore rib (rib-eye) and wing rib (sirloin) are brilliant bone-in joints for roasting.
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
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 (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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
|Saturated Fat||21.6g saturated fat|
This recipe was first published in November 2014.