Name: Roast Beef with Mustard and Horseradish Crust
Total time: 2 h 30 min
Yield: Serves: 6 with leftovers
Ingredients: 3kg fore rib of beef (3-bone), chined; 3tbsp grated horseradish; 5tbsp wholegrain mustard; 3 red onions, halved; For the gravy:; 500ml strong beef stock; 200ml full-bodied red wine (Shiraz would be perfect); 2tsp cornflour

A roast rib of beef is a fab alternative to a turkey for Christmas lunch. It’s such a treat that gives wonderful cold cuts on Boxing Day, especially if you serve them up with coleslaw and a baked potato. You can easily make this recipe for a Sunday roast, or it even works for Christmas too! It takes two and a half hours to make, which makes it perfect for the weekend when you’ve got a little extra time on your hands. Dish it up with roast potatoes for a lovely roast beef dish that’s perfect for a special occasion or simply to be enjoyed with friends and family.

HOW TO MAKE ROAST BEEF WITH MUSTARD AND HORSERADISH CRUST

Ingredients

3kg fore rib of beef (3-bone), chined
3tbsp grated horseradish
5tbsp wholegrain mustard
3 red onions, halved
For the gravy:
500ml strong beef stock
200ml full-bodied red wine (Shiraz would be perfect)
2tsp cornflour

Method

Heat the oven to 220C fan, gas 9. Weigh your beef to get a rough idea of the cooking time, though we suggest you invest in a meat thermometer for accuracy. It’s a shame to overcook such an expensive piece of meat, and a meat thermometer is pretty essential for the turkey too. Allow 40 minutes per kg for medium rare.
Put the beef in a roasting tin. Season all over. Mix the horseradish and mustard together and put over the fat. Any left or extras are delicious served with the beef. Put the onions around the beef. Roast for 15 minutes then turn the oven down to 170C fan, gas 5 and cook for your calculated cooking time, in this case, around 2 hours 30 minutes. It should measure around 58C on your oven thermometer from the oven, then 61-65C after resting. Remove from the oven and leave to rest, lightly covered with foil.
Make the gravy by bubbling up the stock and the wine with the roasted red onions and any juices from the beef. Once the alcohol has burned off, strain then add the cornflour mixed with a little cold water to thicken.