Ingredients
- beef rib about 3kg (3 ribs), chine bone removed and French-trimmed
- olive oil
- onions 2, quartered
- carrots 2, quartered
- celery 2 sticks, quartered
- thyme a few sprigs
- bay leaf 1
- garlic 4 whole cloves
- horseradish cream 100g
- breadcrumbs 100g
- shallots 100g, finely chopped and cooked in butter
- flat-leaf parsley 50g, chopped
- red wine 300ml
- beef stock 300ml
- floury potatoes 2.5kg, peeled and cut into similar sizes
- duck fat 6 tbsp
- sea salt or flakes
Method
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Step 1
Heat the oven to 220C/fan 200C/gas 7. Rub the beef all over with a little oil, season well then put in a large roasting tin and roast for 30 minutes. Take out the beef and turn down the oven to 160C/fan 140C/gas 3. Add the onions, carrots, celery, thyme, bay leaf and garlic to the tray. Put back in the oven and keep cooking for 15 minutes per 450g (so approx 1 hour 40 minutes for 3kg).
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Step 2
Mix the horseradish, breadcrumbs, shallots and parsley. Take the beef out 20 minutes before the end, spread the horseradish mix over the fat then put it back in for the final 20 minutes. Rest while you make the potatoes and gravy.
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Step 3
While the beef is finishing cooking in the oven, par-boil the potatoes for 7 minutes then drain and rough up by shaking in a sieve. Turn the oven back up to 220C/fan 200C/gas 7. Heat the duck fat in a large roasting tin. Tip in the potatoes and put in the oven, turning every so often, for 40-50 minutes or until golden and crunchy all over.
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Step 4
To make the gravy, add the wine and stock to the beef roasting tin. Bubble together for 10 minutes then sieve into a pan. Skim off the excess fat and reduce. Serve the beef on a platter with duck fat potatoes scattered with sea salt and a jug of gravy.
Nutritional Information
- Kcals 979
- Fat 44.5g
- Carbs 69.8g
- Fibre 6.3g
- Protein 75.8g
- Salt 1.37g