Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
To make the horseradish sauce, put the horseradish in a bowl with the sugar, a good pinch of seasoning and the vinegar. Mix well and leave for 30 minutes. Add the crème fraîche and mix again.
Heat the oven to 180C/fan 160/gas 4. Put the vegetables, herbs and garlic in the bottom of a roasting tin.
Season the beef all over. Heat some olive oil in a large pan, then sear the beef on each side (including the fat) until it colours all over. Sit it on top of the vegetables and transfer to the oven. Cook for about 1 hour for medium-rare. (It’s best to use a meat thermometer, as timings will vary depending on whether the beef rib is short and thick or wide and thinner. It should read 55C for medium-rare.) Take out the beef, cover it and leave to rest for at least 15 minutes.
Season the marrow bones, and scatter the thyme leaves over. Cook for 20 minutes at the same temperature, then cool slightly and scoop the marrow from the bones.
To make the gravy, put the roasting tin with the juices and veg on the hob or tip everything into a saucepan, turn the heat up to high and allow everything to sizzle. Add the wine, and boil rapidly until reduced by three-quarters. Add the beef stock, and bring back to a simmer. Use a wooden spoon to crush the veg into the liquid so the sauce thickens with the pulp. Strain everything through a sieve into a clean pan, pressing all the liquid through. Reheat to serve.
Melt the dripping, then brush over the slices of sourdough. Heat a griddle to hot, then chargrill the bread until golden. Spread the toast with the hot marrow. Garnish with a little more sea salt and freshly ground black pepper, and the parsley leaves scattered over. Serve alongside the sliced beef with a jug of the hot gravy, a pot of the horseradish sauce and some watercress.