Rib Roast of Beef with Beetroot and Horseradish

Name: Rib Roast of Beef with Beetroot and Horseradish
Yield: 8
Ingredients: 1 handful freshly picked rosemary leaves; 6 clove garlic; 6 good-quality anchovy fillets in oil; Zest of 2 lemons; 4 1/2 lb. fresh, different colored beetroots; Sea salt; Freshly ground black pepper; olive oil; 1 rib roast; 2 clove garlic; 1 bunch fresh thyme; 3 tbsp. balsamic vinegar; 1 handful freshly picked marjoram or parsley leaves; 11 oz. Crème fraîche; Juice of 2 lemons; 1 piece fresh horseradish

By Jamie OliverPublished: Oct 13, 2011

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This rib roast of beef makes the perfect roast. Even if there are fewer than eight of you it's still worth cooking the whole roast and enjoying the leftovers. Beef and beetroot work so well together. When buying beetroot, try and get hold of some different shapes and colors.

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Ingredients

Marinade:

1 handful freshly picked rosemary leaves
6 clove garlic
6 good-quality anchovy fillets in oil
Zest of 2 lemons

Roast:

4 1/2 lb. fresh, different colored beetroots
Sea salt
Freshly ground black pepper
olive oil
1 rib roast
2 clove garlic
1 bunch fresh thyme
3 Tbsp. balsamic vinegar
1 handful freshly picked marjoram or parsley leaves
11 oz. Crème fraîche
Juice of 2 lemons
1 piece fresh horseradish

Directions

1. Step 1Preheat your oven to 400 degrees F.
2. Step 2Wash and scrub the beetroots thoroughly to remove any dirt or grit, place in a pan of cold salted water and bring to the boil, then simmer for about 50 minutes.
3. Step 3Meanwhile, put all the marinade ingredients and a few generous pinches of salt and pepper in a pestle and mortar or Flavour Shaker, bash them up, add a couple of glugs of olive oil and rub all over your roast.
4. Step 4Put the roast on a large roasting pan and into the preheated oven for an hour and a half.
5. Step 5When your beetroot is almost cooked, drain and peel while still warm, then cut each one in half and toss all the pieces in a bowl with the garlic, thyme sprigs, balsamic vinegar and a few glugs of olive oil.
6. Step 6After its hour is up, remove the beef from the oven and scatter the beetroot halves all around the meat in the pan. Place the pan back in the oven and cook for a further 30 minutes, by which time the beef should be medium-rare and the beetroot perfectly roasted (feel free to cook the meat to your liking, though). Allow the meat to rest for up to 20 minutes – you may need to keep the beetroot warm in a low oven.
7. Step 7Chop the marjoram or parsley leaves and mix with the crème fraîche and lemon juice. Spike well with the horseradish and season to taste.
8. Step 8Carve the beef on to a large platter with the resting juices. Serve with the roast beetroots, flavored crème fraîche and some lovely roast potatoes.