Roast rib of beef with horseradish and roasted butternut squash recipe
Easy
Preparation time 10 minutes
Cooking time 3 hours
Serves 14 to 16
5-rib joint of beef, about 5.4kg (12lb)
2 butternut squash, peeled and cut into chunks
horseradish, to serve
1 Heat the oven to 250 C, 230 C fan, 500 F, gas 9. Season the meat all over, drizzle with a little oil and roast for 20 minutes, then decrease the oven temperature to 190 C, 170 C fan, 375 F, gas 5 and roast for a further 2 hours 40 minutes, for medium rare. While it's cooking, toss the butternut in a little oil, season and roast for 40 to 50 minutes.
2 When the beef is cooked, rest for 20 minutes. Carve and serve with roasties, the squash and horseradish. For smaller ribs of beef, work on 20 minutes at 250 C, 230 C fan, 500 F, gas 9, followed by 30 minutes per 1kg (2lb 4oz) for medium rare.
Per serving 456-399 calories, 14-12g fat (5.5-5g saturated), 9-8g carbohydrate
