Roast Rib of Beef with Horseradish and Grain Mustard Crust
20 MINS
MEDIUM
6
Recipe by
ANNIE STIRK
Method
- Preheat the oven to 190°C/ Gas 5. Take the beef out of the fridge and allow it to get to room temperature.
- Mix the grain mustard with the horseradish and sprinkle in the thyme leaves. Mix together, then rub the mixture generously over the beef.
- Season with salt and freshly ground black pepper.
- Place the prepared onions and garlic in a heavy based roasting tin and sit the beef on top. Dot the duck fat around the meat and vegetables. Alternatively, drizzle with the oil.
- Roast in the oven for approximately one and a half hours (this will give you rare meat). Cook for a further 30 minutes for medium or a further half an hour, if you prefer it well done.
- When the beef is cooked, remove from the oven, cover with foil and allow it to rest in a warm place for 30 minutes.
- Reserve the juices from the roasting tin to make your gravy - squeeze the softened garlic cloves into the gravy for a delicious rich flavour.
- Carve the meat and serve with crispy roasties, Yorkshire Puddings, red cabbage, parsnips and sprouts.
