Roast rib of beef with horseradish breadcrumbs and duck fat potatoes

Name: Roast rib of beef with horseradish breadcrumbs and duck fat potatoes
Total time: 3 h 15 min
Yield: Serves 8
Ingredients: about 3kg (3 ribs) beef rib chine bone removed and French-trimmed; olive oil; 2 onions quartered; 2 carrots quartered; 2 sticks celery quartered; a few sprigs thyme; 1 bay leaf; 4 whole cloves garlic; 100g horseradish cream; 100g breadcrumbs; 100g shallots finely chopped and cooked in butter; 50g flat-leaf parsley chopped; 300ml red wine; 300ml beef stock; 2.5kg floury potatoes peeled and cut into similar sizes; 6 tbsp duck fat; sea salt or flakes

olivemagazine

Published: October 16, 2015 at 12:41 PM

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Serves 8

A little effort

Total time: 3 hrs and 15 mins

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Jason Atherton has given this roast rib of beef centrepiece a special festive twist with horseradish breadcrumbs and crisp duck fat potatoes

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Ingredients

Nutrition

about 3kg (3 ribs) beef rib

chine bone removed and French-trimmed
olive oil
2 onions

quartered
2 carrots

quartered
2 sticks celery

quartered
a few sprigs thyme
1 bay leaf
4 whole cloves garlic
100g horseradish cream
100g breadcrumbs
100g shallots

finely chopped and cooked in butter
50g flat-leaf parsley

chopped
300ml red wine
300ml beef stock
2.5kg floury potatoes

peeled and cut into similar sizes
6 tbsp duck fat
sea salt or flakes

Nutrition: per serving

kcal979
fat44.5g
carbs69.8g
fibre6.3g
protein75.8g
salt1.37g

Method

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).
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.
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.
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.

Authors

olivemagazine

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