3kg rib of beef
Salt and black pepper
150g unsalted butter, softened
12 garlic cloves, peeled and coarsely chopped
150g prepared horseradish
4 tbsp fresh thyme leaves
2 tbsp fresh rosemary, chopped
2 tbsp fresh sage, chopped
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Season the rib of beef generously with salt and black pepper and place it in a roasting pan, fat-side up.
- In a food processor, whizz together the remaining ingredients until combined into a paste. Spread all over the beef until covered.
- Roast in the oven for 1½-2 hours, basting occasionally, until a thermometer registers the internal temperature at 50˚C for medium-rare. Remove the beef to a platter, tent loosely with tin foil and allow to rest for 15-20 minutes before carving.
Per Serving 1,009kcals, 90.2g fat (39.6g saturated), 4.4g carbs, 1.3g sugars, 50.2g protein, 1.5g fibre, 1.535g sodium