Roast rib of beef with a golden crust

Roast rib of beef with a golden crust
  • Serves icon Serves 8 (with leftovers)
  • Time icon 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.

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
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

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

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Roast the beef in a large roasting tin for 30 minutes.
  2. 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.

delicious. tips

  1. 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.

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