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Rib of Beef with Bashed Celeriac, Braised Shallots & Horseradish Gremolata

Rib of Beef with Bashed Celeriac, Braised Shallots & Horseradish Gremolata


By Mela Baldock
02, September 2020

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 

3 Bone Rib of Beef 

For the Bashed Celeriac

2 celeriac, diced into 1cm cubes 

2 cloves of garlic, chopped

2 tablespoons of wholegrain mustard

300ml of Pure Grass Fed Beef Stock

150g of Raw Cultured Butter

For the Horseradish Gremolata

A handful of Parsley, chopped 

Horseradish

Lemon zest

Pure Sea Salt

For the Braised Shallots

4 banana shallots

2 tbsps of Beef dripping

Pure Sea Salt

Sprig of 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

Roast Rib of Beef - Pipers Farm

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