Rib of Beef with Horseradish and Tarragon Sauce Recipe

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6 - 8


30 min


2 hr


  • 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.

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