Roast Fore Rib Glazed in Mustard and Horseradish Sauce

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      16 hr

Appears in
For the Love of the Land: A cook book to celebrate British farmers and their food

By Jenny Jefferies

Published 2020

  • About

With slow roasting joints, the nearer you are to the foot or head the more sinew the muscle contains. When sinew is cooked for a long period it turns to jelly, and it is delicious! – Jonathan Rees


  • 1 beef forerib (2 ribs = 3 kg)
  • 2 tbsp


When you are thinking about cooking slow roasts, you never really have to worry about what joint comes into this category, as all meat can be cooked slowly. Shin is the nearest you can get to the foot and therefore the toughest.

I always make up a simple paste of horseradish, mustard, brown sugar, salt and pepper. Coat your joint with the paste, covering it completely.

Place the