- 2.5kg (5½lb) beef rib on the bone, ask your butcher to French trim it to take off the top section of fat
- For the sauce
- 3 egg yolks
- 2tsp Dijon mustard
- 1tbsp horseradish sauce
- squeeze lemon juice
- 350ml (12fl oz) oil - a mixture of 200ml (7fl oz) olive oil and 150ml (¼pt) sunflower oil
- 2tbsp finely chopped fresh tarragon
- 1 heaped tbsp yogurt
Preheat oven to 220 C, 200 C fan, 425 F, gas 7. To prepare the meat, sprinkle with plenty of sea salt and freshly ground black pepper. Place in a roasting tin and cook for 20 minutes. Then turn the oven down to 170 C, 150 C fan, 325 F, gas 3 and cook for a further 1 hour 40 minutes.
Rest the meat for 15 minutes before serving. To carve, just run the knife down between the bone and flesh to remove it completely – think of it as a wobbly “L” shape. The bone comes away easily, then you can just slice the meat as usual.
For the sauce, place the egg yolks, mustard, horseradish sauce and lemon juice in a bowl. With an electric hand whisk, beat the yolks until pale and add the oil mixture in a very small stream, as if you were making a mayonnaise. As you get about halfway through the oil, pour a little more generously. When the oil is finished and the mixture has the consistency of mayonnaise, stir through the tarragon and yogurt. Taste for seasoning.