Roast Rib of Beef with Horseradish and Roasted Butternut Squash
If turkey's not your thing, what better way to celebrate Christmas than with a gloriously decadent rib of beef?
- 5-rib joint of beef, about 5.4kg (12lb)
- 2 butternut squash, peeled and cut into chunks
- horseradish, to serve
But next time you’re roasting your beef, why not switch up your usual veg recipe for this delicious butternut squash recipe? It makes a wonderful change from your usual winter veg and will really impress any guest you’ve invited. Served with horseradish and roasties, this really is one comforting roast recipe.
You’ll need to roast the butternut squash in the oven like the meat, but it doesn’t take long. Butternut squash is a really low fat vegetable and is packed with vitamins and minerals – so it’s a healthier side option with your roast too.
- 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.
- 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.