Roast rib of beef with mustard-seed crust
- January 2013
- Serves 8
- Hands-on time 20 min, cooking time 2 hours
Beef and mustard is a classic combination – serve this succulent rib with proper gravy and Yorkshire puddings as an alternative to Turkey on Christmas Day.
- 25.2g (9.9g saturated)
- 33.3g (7.8g sugars)
‘Chined’ means the backbone has been part-detached from the ribs, so the joint is easier to carve.
Resting the meat after cooking lets the flesh relax and the juices distribute evenly, making for a more succulent, tender roast.
You can freeze the Yorkshire pudding batter in a sealed plastic container for up to a month. Defrost overnight in the fridge, then continue with the recipe.
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