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    Rib of beef with gravy and horseradish cream

    Both fore rib (rib-eye) and wing rib (sirloin) are brilliant bone-in joints for roasting. 

    • Preparation time: 15 minutes, plus resting
    • Cooking time: 1 hour 40 minutes
    • Total time: 1 hour 55 minutes, plus resting

    Serves: 6


    1 tbsp English mustard powder

    2kg fore rib of beef

    2 onions, halved

    handful thyme sprigs

    1 garlic bulb, halved



    60g grated fresh horseradish

    250ml crème fraîche

    1-2 tbsp lemon juice



    250ml red wine

    250ml fresh beef stock

    1 tbsp redcurrant jelly or blackberry jam


    1. Preheat the oven to 220˚C, gas mark 7. Mix the mustard powder with salt and pepper; rub over the beef. Put the onion, thyme and garlic in a roasting tin; sit the beef on top. Roast for 20 minutes, then lower the heat to 160˚C, gas mark 2; roast for 1 hour 20 minutes more (or 15-20 minutes per 500g) for medium rare.

    2. Meanwhile, make the horseradish cream. Mix all the ingredients together; season and chill.

    3. Lift the joint from the tin, place on a carving board and loosely cover with foil; rest for at least 20 minutes.

    4. Spoon off the excess fat from the roasting tin, then place on the hob over a medium heat. Pour in the wine and bubble, scraping up any sticky bits. Tip everything into a pan with the beef stock and redcurrant jelly. Simmer briskly for 5-10 minutes until syrupy; season.

    5. Carve the beef (see our Food’s Top Five page for details), and add any juices to the pan of gravy. Bring the gravy back to a simmer, then pass through a sieve into a jug. Serve the beef, gravy and horseradish cream with roast potatoes, Yorkshire puddings and veg, if liked.


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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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