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Are you ready to wow your guests with this showstopper of a roast dinner? Our Rib of Beef is perfect fodder for a classic Sunday roast, served up with all the trimmings.

Beef and horseradish make a classic combination, this time we've served this pairing with a twist on the traditional sauce and instead replaced it with this rather refreshing, yet fiery gremolata.

Ingredients

  • 1
    3 Bone Grass Fed Rib of Beef
  • For the Bashed Celeriac

  • 2
    Celeriac Roots, 1cm diced
  • 2
    Garlic Cloves, chopped
  • 2 tbsp
    Wholegrain Mustard
  • 300ml
    Pure Grass Fed Beef Stock
  • 150g
    Raw Milk Cultured Butter
  • For the Horseradish Gremolata

  • A handful
    Parsley, chopped
  • A knob
    Fresh Horseradish, grated
  • 1
    Lemon, zest
  • A pinch
    Pure Sea Salt, to taste
  • For the Braised Shallots

  • 4
    Banana Shallots
  • 2 tbsp
    Beef Dripping
  • A pinch
    Pure Sea Salt
  • A sprig
    Rosemary

Method

  • To cook the rib of beef, place the rib in a roasting dish and season well. Preheat an oven to 220C and then place the rib into the oven for 20 minutes. Turn down the oven to 160C and roast for 30 minutes per kilo. Remove from the oven and leave to rest for around 20 minutes in a warm place before carving. 

  • For the bashed celeriac:

    Place all the ingredients into a deep heavy-based pan. Over a low heat, slowly cook the celeriac. It will take about half an hour. Whilst it's cooking, use a wooden spoon to break the celeriac down, aka bash it. Be careful to not mash it too much, you still want full pieces of celeriac, but bash it enough so that it all softly melts together.

  • For the horseradish gremolata:

    Chop the parsley until fine. Finely grate the horseradish into a dish along with the grated lemon zest. Mix together and season to taste.

  • For the braised shallots:

    In an ovenproof pan on the stovetop, heat up the beef dripping. Halve the shallots with the skin still left on. Place the shallots flat side down into the pan with the dripping and slowly caramelise for around 10 minutes. Cover the shallots with tinfoil and place into the oven for about 30 minutes. The resulting shallots will be wonderfully unctuous and pair perfectly with your roast dinner.

  • You cannot have roast beef without Yorkshire Puddings, you can follow our recipe here.

  • Carve the meat and serve alongside generous portions of the accompaniments.

  • Finish off your feast with a generous glug of our homemade beef gravy.

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