Home > Roast recipes > Roast rib of beef with a golden crust

Roast rib of beef with a golden crust

Name: Roast rib of beef with a golden crust
Yield: Serves 8 (with leftovers)
Ingredients: 3-bone forerib dry-aged British grass-fed beef (around 4-5kg), at room temperature; For the crust; 1 tbsp grated fresh ginger; 2 tbsp grated horseradish root or Tracklements horseradish sauce; 2 tbsp dijon mustard; 2 tbsp brown sugar; 2 tbsp rapeseed oil; You’ll also need…; Digital probe thermometer

Published: 21 Dec 18
Updated: 18 Mar 24

This stunning rib of beef is roasted in a golden crust of horseradish, mustard, ginger and brown sugar. It requires very little work too for such spectacular results.

Put leftovers to delicious use in our reuben-style roast beef bagel.

Easy
December 2019

Test kitchen approved

Serves 8 (with leftovers)
Hands-on time 20 min, oven time 1½-2½ hours, plus resting

This stunning rib of beef is roasted in a golden crust of horseradish, mustard, ginger and brown sugar. It requires very little work too for such spectacular results.

Put leftovers to delicious use in our reuben-style roast beef bagel.

Nutrition: per serving

Calories: 231kcals
Fat: 11g (4.2g saturated)
Protein: 30.6g
Carbohydrates: 2.6g (2.4g sugars)
Fibre: 0.2g
Salt: 0.4g

Per 150g serving

Save recipe

Save

Save recipe Print

Rate

Ingredients

3-bone forerib dry-aged British grass-fed beef (around 4-5kg), at room temperature

For the crust

1 tbsp grated fresh ginger
2 tbsp grated horseradish root or Tracklements horseradish sauce
2 tbsp dijon mustard
2 tbsp brown sugar
2 tbsp rapeseed oil

You’ll also need…

Digital probe thermometer

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 220°C/200°C fan/gas 7. Roast the beef in a large roasting tin for 30 minutes.
Mix the crust ingredients in a bowl. Remove the beef from the oven and turn to 170°C/150°C fan/gas 3½. Spread the crust paste over the beef and season well. Roast for 1-2 hours more until a digital probe thermometer reads 55°C for medium-rare or 60°C for medium (push it into the centre). Once it reaches 40°C, the temperature will rise quickly, so keep checking. When the beef is cooked to your liking, remove from the oven and leave to rest for 30 minutes to 1 hour, covered loosely with foil. Serve with roasties and your choice of veg.

Recipe from December 2019 Issue

Nutrition

Per 150g serving

Nutrition: per serving

Calories: 231kcals
Fat: 11g (4.2g saturated)
Protein: 30.6g
Carbohydrates: 2.6g (2.4g sugars)
Fibre: 0.2g
Salt: 0.4g

delicious. tips

Our rib of beef came from The Ginger Pig (thegingerpig.co.uk). Visit their online shop or find a good local butcher. At Christmas, it’s best to pre-order.