3kg rib of beef on the bone
Salt and black pepper
For the crust:
2 tbsp horseradish sauce
2 tbsp Dijon mustard
2 tbsp brown sugar
2 tbsp rapeseed oil
For the gravy:
10g dried porcini mushrooms
2 tbsp plain flour
1 tsp red wine vinegar
1 tbsp fresh tarragon, chopped
1 tbsp fresh thyme leaves
- Preheat the oven to 230˚C/210˚C fan/gas mark 7.
- Pat the rib of beef dry with kitchen paper and season all over with salt and black pepper. Place in a large roasting tin, fat-side up, and roast for 30 minutes until browned.
- In a bowl, stir together all of the ingredients for the crust to form a paste. Season well.
- Remove the beef from the oven and reduce the heat to 160˚C/140˚C fan/gas mark 3, holding the door open for a few seconds to speed up the drop in temperature. Spread the paste over the beef.
- Roast for one hour and 10 minutes longer for medium-rare (see tip) or until a meat thermometer pushed into the centre of the beef reads 55˚C. The temperature will rise quickly towards the end, so keep checking.
- Meanwhile, place the porcini in a heatproof bowl, pour over 300ml boiling water and set aside to soak for 30 minutes. Drain well, reserving the liquid. Finely chop the mushrooms and set aside.
- When the beef is cooked to your liking, transfer to a board or plate, tent loosely with foil and cover with a clean tea towel. Set aside to rest for 30-45 minutes.
- Pour the juices from the roasting tin into a heatproof jug. Skim off two tablespoons of
the fat and place in a saucepan. Skim off the rest of the fat and discard (or save for making roast potatoes or chips another day!).
- Place the saucepan with the fat over a medium-high heat. Stir in the flour and stir for 2-3 minutes until it smells toasted.
- Add the port and allow to bubble for 2-3 minutes, stirring. Strain in the reserved juices from the roasting tin and the reserved porcini liquid. Stir for 4-5 minutes to form a thick, glossy gravy that coats the back of a spoon.
- Stir in the chopped porcini, vinegar and tarragon or thyme. Season to taste.
- Carve the beef and serve with the porcini gravy and your favourite sides.
Per serving: 589kcals, 30g fat (0.6g saturated), 5.9g carbs (3.1g sugars), 64.5g protein, 0.4g fibre, 0.055g sodium
Top tip: After the initial 30 minutes at a high temperature, roast the beef for 10-11 minutes per 500g for rare meat, 12-15 for medium or 18-20 if you prefer it well done. As all ovens vary, we highly recommend you invest in a meat thermometer. This provides peace of mind when it comes to food safety, but also the confidence of knowing the exact moment when your beef is cooked to your liking.