Roast Rib of Beef on the Bone with Crispy Roast Potatoes

Name: Roast Rib of Beef on the Bone with Crispy Roast Potatoes
Cuisine: Irish
Ingredients: 1 tsp black peppercorns; 1 tbsp English mustard powder; 2 tsp sea salt flakes; 1.5 kg (3 lb) French trimmed rib of beef on the bone, tied with string; 2 tbsp olive oil; 2 large onions, quartered with root intact; 2 large carrots, halved lengthways; 675 g (1 ½ lb) potatoes, halved or quartered; 1 garlic bulb, broken into cloves (not peeled); 1 garlic bulb, broken into cloves (not peeled); small handful soft thyme leaves; 2 tsp plain flour; 400 ml (14 fl oz) chicken or beef stock; 400 ml (14 fl oz) chicken or beef stock; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; creamed horseradish, to serve

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

A rib of beef is an excellent cut for roasting and perfect when you have to feed a crowd. Always allow a joint to come to room temperature before roasting to achieve the best flavour. The key to its success is to start with a fantastic piece of beef that has been hung for 21 days to improve the flavour and texture.

Ingredients

1 tsp black peppercorns
1 tbsp English mustard powder
2 ts

Europe
Ireland

Method

Preheat the oven to 230°C (450°F/gas mark 8).

Heat a small frying pan and toast the peppercorns until aromatic, then place in a pestle and mortar and grind until cracked. Mix in the mustard and salt. Wipe the meat with damp kitchen paper and rub with the mustard mixture.