Roast fore rib of beef with beetroot & horseradish

rib of beef with beetroot and horseradish recipe

Serves 10

  • 2 kg fresh, different coloured beetroots

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 5-6 kg quality fore rib of beef, French-trimmed, rolled and tied

  • 2 cloves garlic, unpeeled

  • 1 small bunch fresh thyme

  • 3 tablespoons balsamic vinegar

  • 1 small handful freshly picked marjoram or parsley leaves

  • 300 g crème fraîche

  • juice of 2 lemons

  • 4 cm chunk fresh horseradish, peeled and grated, or 3 tablespoons from a jar

  • For the marinade

  • 1 small handful freshly picked rosemary leaves

  • 6 cloves garlic, peeled

  • 6 good-quality anchovy fillets in oil, drained

  • zest of 2 lemons

Preheat your oven to 200ºC/400ºF/gas 6. Wash and scrub the beetroots thoroughly to remove any dirt or grit, place in a pan of cold salted water and bring to the boil, then simmer for about 50 minutes. Meanwhile, put all the marinade ingredients and a few generous pinches of salt in a pestle and mortar or Flavour Shaker, bash them up, add a couple of lugs of olive oil and rub all over your beef joint. Put the joint on a large roasting tray and into the preheated oven for an hour.



When your beetroot is almost cooked, drain and peel while still warm, then cut each one in half and toss all the pieces in a bowl with the garlic, thyme sprigs, balsamic vinegar and a few lugs of olive oil. After its hour is up, remove the beef from the oven and scatter the beetroot halves all around the meat in the tray. Place the tray back in the oven and cook for a further 30 minutes, by which time the beef should be medium and the beetroot perfectly roasted (feel free to cook the meat to your liking, though). Allow the meat to rest for up to 20 minutes – you may need to keep the beetroot warm in a low oven.



Chop the marjoram or parsley leaves and mix with the crème fraîche and lemon juice. Spike well with the horseradish and season to taste. Carve the beef on to a large platter with the resting juices. Serve with the roast beetroots, flavoured crème fraîche and some lovely roast potatoes.



Matt's wine suggestion: Australian red – Shiraz

Nutritional Information

Roast fore rib of beef with beetroot & horseradish

With an aromatic rub

More Sunday lunch recipes >
0 foodies cooked this
Roasted balsamic beets and a good rib of beef are the best of friends on the flavour front
Serves 10
2h 50m (plus resting time)
Super easy
Method

This fore rib cut of beef makes the perfect roast. Even if there are fewer than ten of you it's still worth cooking the whole joint and enjoying the leftovers. Beef and beetroot work so well together. When buying beetroot, try and get hold of some different shapes and colours.

Preheat your oven to 200ºC/400ºF/gas 6. Wash and scrub the beetroots thoroughly to remove any dirt or grit, place in a pan of cold salted water and bring to the boil, then simmer for about 50 minutes. Meanwhile, put all the marinade ingredients and a few generous pinches of salt in a pestle and mortar or Flavour Shaker, bash them up, add a couple of lugs of olive oil and rub all over your beef joint. Put the joint on a large roasting tray and into the preheated oven for an hour.

When your beetroot is almost cooked, drain and peel while still warm, then cut each one in half and toss all the pieces in a bowl with the garlic, thyme sprigs, balsamic vinegar and a few lugs of olive oil. After its hour is up, remove the beef from the oven and scatter the beetroot halves all around the meat in the tray. Place the tray back in the oven and cook for a further 30 minutes, by which time the beef should be medium and the beetroot perfectly roasted (feel free to cook the meat to your liking, though). Allow the meat to rest for up to 20 minutes – you may need to keep the beetroot warm in a low oven.

Chop the marjoram or parsley leaves and mix with the crème fraîche and lemon juice. Spike well with the horseradish and season to taste. Carve the beef on to a large platter with the resting juices. Serve with the roast beetroots, flavoured crème fraîche and some lovely roast potatoes.

Matt's wine suggestion: Australian red – Shiraz

Nutritional Information Amount per serving:
  • Calories 630 32%
  • Carbs 17.5g 8%
  • Sugar 15.4g 17%
  • Fat 34.2g 49%
  • Saturates 15.0g 75%
  • Protein 59.2g 131%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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