Roast Rib of Beef with Horseradish and Grain Mustard Crust

Name: Roast Rib of Beef with Horseradish and Grain Mustard Crust
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 2.5kg of French trimmed Rib of Beef; 2 tbsp grain mustard; 2tbsp creamed horseradish; Few sprigs fresh thyme; 6 large red onions, peeled and quartered; 4 whole bulbs of garlic – trim the tops; 2 tbsp duck fat or a drizzle of vegetable oil; Salt and freshly ground black pepper

20 mins
medium
6

Recipe by

Annie Stirk

Ingredients

2.5kg of French trimmed Rib of Beef
2 tbsp grain mustard
2tbsp creamed horseradish
Few sprigs fresh thyme
6 large red onions, peeled and quartered
4 whole bulbs of garlic – trim the tops
2 tbsp duck fat or a drizzle of vegetable oil
Salt and freshly ground black pepper

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Method

Preheat the oven to 190°C/ Gas 5. Take the beef out of the fridge and allow it to get to room temperature.
Mix the grain mustard with the horseradish and sprinkle in the thyme leaves. Mix together, then rub the mixture generously over the beef.
Season with salt and freshly ground black pepper.
Place the prepared onions and garlic in a heavy based roasting tin and sit the beef on top. Dot the duck fat around the meat and vegetables. Alternatively, drizzle with the oil.
Roast in the oven for approximately one and a half hours (this will give you rare meat). Cook for a further 30 minutes for medium or a further half an hour, if you prefer it well done.
When the beef is cooked, remove from the oven, cover with foil and allow it to rest in a warm place for 30 minutes.
Reserve the juices from the roasting tin to make your gravy - squeeze the softened garlic cloves into the gravy for a delicious rich flavour.
Carve the meat and serve with crispy roasties, Yorkshire Puddings, red cabbage, parsnips and sprouts.