All-In-One Beef Rib Roast
All-In-One Beef Rib Roast



  • 2kg potatoes, sliced into thirds
  • 600g beef fat for cooking
  • 3 tbsp grated horseradish
  • 2 tbsp each of peppercorns and sea salt
  • 3.5kg beef rib joint
  • 8 carrots, chopped into thirds
  • 8 parsnips, chopped into thirds lengthways
  • Preheat the oven to 220C. Boil the potatoes until tender, then drain and set aside. Melt the beef fat in a saucepan with the horseradish and salt and pepper, and score the beef joint all over with a sharp knife. Layer all the vegetables (apart from the potatoes) in an oven tray, and place the beef on top. Tip the potatoes into a separate tray.
  • Ladle most of the horseradish glaze on top of the meat and vegetables, saving some for the potatoes. Roast the meat in the oven for 20 mins, then reduce the temperature to 160C, and baste thoroughly. Pour the remaining glaze over the potatoes and place them alongside the meat in the oven. Roast everything for 2 hours, basting every 30 mins, then leave the meat to rest under foil for 30 mins, before carving and serving.
3 hrs
6 serving

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