Roast rib of beef with a golden crust
- December 2019
- 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.
- Dairy-free recipes
- Gluten-free recipes
- 11g (4.2g saturated)
- 2.6g (2.4g sugars)
Per 150g serving
- 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
- 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.
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.
Rate & review
Or, how about...?
Roast rib of beef with beef dripping chips and stilton hollandaise
You can’t beat proper beef dripping chips and these ones, cooked in the dry aged...
More food for thought...
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...