Slow-Roast Beef Rib Eye with Carrot & Horseradish Purée

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
French Countryside Cooking

By Daniel Galmiche

Published 2021

  • About

This is a lovely way of eating beef, and cooking it “low and slow” is an excellent way to get that melting texture. I like to serve this with a carrot purée but with a really gorgeous twist – a little freshly grated horseradish. Make sure that you have a good blender to hand so the purée is very smooth. Just drizzle a lovely beef or red wine sauce on it and it’s perfection.