Rib of beef

  • 1.8kg rib roast, with 2 ribs, preferably aged 24 days
  • Salt
  • Horseradish cream, recipe follows
  • For the horseradish cream
  • 30g freshly grated horseradish
  • 60g creme fraiche
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
1) Let the beef sit at room temperature for about 1 hour. Preheat the oven to 200C/Gas Mark 6.

2) Set a large heavy frying pan over a high heat so it's smoking hot. Season the beef liberally with salt and sear on all sides. Transfer the beef to a rack set inside a roasting tin. Roast to medium rare; an instant read thermometer should read 62C when inserted into the deepest part.

3) Carve and serve with the horseradish cream.

For the horseradish cream:
1) Mix the horseradish, creme fraiche, and lemon juice in a bowl. Season to taste with salt and pepper.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated and, therefore, we cannot make any representation as to the results.

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