Roast rib of beef with horseradish breadcrumbs & duck fat potatoes
Michelin-starred Jason Atherton's beef and roasties makes a stunning restaurant-style centrepiece
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 3 hrs + 15 mins
- Heat the oven to 220C/fan 200C/gas 7. Rub the beef all over with a little oil, season well then put in a large roasting tin and roast for 30 minutes. Take out the beef and turn down the oven to 160C/fan 140C/gas 3. Add the onions, carrots, celery, thyme, bay leaf and garlic to the tray. Put back in the oven and keep cooking for 15 minutes per 450g (so approx 1 hour 40 minutes for 3kg).
- Mix the horseradish, breadcrumbs, shallots and parsley. Take the beef out 20 minutes before the end, spread the horseradish mix over the fat then put it back in for the final 20 minutes. Rest while you make the potatoes and gravy.
- While the beef is finishing cooking in the oven, par-boil the potatoes for 7 minutes then drain and rough up by shaking in a sieve. Turn the oven back up to 220C/fan 200C/gas 7. Heat the duck fat in a large roasting tin. Tip in the potatoes and put in the oven, turning every so often, for 40-50 minutes or until golden and crunchy all over.
- To make the gravy, add the wine and stock to the beef roasting tin. Bubble together for 10 minutes then sieve into a pan. Skim off the excess fat and reduce. Serve the beef on a platter with duck fat potatoes scattered with sea salt and a jug of gravy.
PER SERVING
979 kcalories, protein 75.8g, carbohydrate 69.8g, fat 44.5 g, saturated fat 18g, fibre 6.3g, salt 1.37 g
Recipe from olive magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1826644/
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Ingredients
- about 3kg (3 ribs) beef rib, chine bone removed and French-trimmed
- olive oil
- 2 onions , quartered
- 2 carrots , quartered
- 2 sticks celery , quartered
- a few sprigs thyme
- 1 bay leaf
- 4 whole cloves garlic
- 100g horseradish cream
- 100g breadcrumbs
- 100g shallots , finely chopped and cooked in butter
- 50g flat-leaf parsley , chopped
- 300ml red wine
- 300ml beef stock
DUCK FAT POTATOES
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 3 hrs + 15 mins
Ingredients
- about 3kg (3 ribs) beef rib, chine bone removed and French-trimmed
- olive oil
- 2 onions , quartered
- 2 carrots , quartered
- 2 sticks celery , quartered
- a few sprigs thyme
- 1 bay leaf
- 4 whole cloves garlic
- 100g horseradish cream
- 100g breadcrumbs
- 100g shallots , finely chopped and cooked in butter
- 50g flat-leaf parsley , chopped
- 300ml red wine
- 300ml beef stock
DUCK FAT POTATOES
PER SERVING
979 kcalories, protein 75.8g, carbohydrate 69.8g, fat 44.5 g, saturated fat 18g, fibre 6.3g, salt 1.37 g
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