Mustard-crusted roast rib of beef

  • serves 10
  • Easy

This roast rib of beef has a delicious mustard crust that adds flavour and keeps the meat beautifully moist. The beef tastes as its best rare, the meat sliced into large chops and then shaved into thin slices.



  • 5-bone rib of beef 1, trimmed
  • olive oil
  • carrots 4, peeled and halved lengthways
  • butter 50g
  • onions 2 large, diced
  • fresh breadcrumbs 300g
  • wholegrain mustard 1 jar, about 180g
  • eggs 3, beaten


  • Step 1

    Take the beef out of the fridge a couple of hours before you need it and allow it to come to room temperature.

  • Step 2

    Heat the oven to 220C/fan 200C/gas 7. Rub the beef all over with olive oil and season really well.

  • Step 3

    To make the crust, melt the butter in a pan and fry the onions until softened. Add the onions to the breadcrumbs with 200ml water, the mustard and eggs. Stir well to make a paste and season.

  • Step 4

    Spread the crust evenly over the beef, leaving the ends uncovered, and cover the crust with well-oiled foil. Put the carrots in the bottom of a large roasting tray to make a trivet and sit the beef on top. Roast in the oven for 1 hour.

  • Step 5

    Turn down the oven to 180C/fan 160C/gas 4. Remove the foil and cook for a further hour and a half. Remove from the oven and leave to rest for at least 30 minutes. The beef will still be rare in the middle, moving to medium then cooked through as you move outwards.

  • Step 6

    I like to carve this a bit differently. Slice in between each bone to make five large chops. Now carve across each to produce thin slices.

Nutritional Information

  • Kcals 876
  • Carbs 22.8g
  • Protein 73.9g
  • Fat 55g
  • Salt 1.64g
  • Saturates 23.9g
  • Fibre 1.9g