Pippa Middleton's Traditional Roast Rib of Beef

Name: Pippa Middleton's Traditional Roast Rib of Beef
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 3- to 4-bone trimmed rib of beef, 3kg (63⁄4 lb) (approx.); 4–6 tbsp Dijon mustard; 100g (31⁄2 oz) hot horseradish sauce; 4 tbs crème fraîche; A squeeze of lemon juice; 4 tbs plain our; 800ml (11⁄2 pints) good-quality beef stock; 200ml (7 oz) red wine

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15m

Pippa Middleton's Traditional Roast Rib of Beef

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This recipe for roast rib of beef, which comes from my first book, Celebrate, is the ultimate Sunday lunch dish. Roast beef and Yorkshire pudding is a quintessential British combination, well known from the middle of the 18th century when the French started referring to the English as “les rosbifs”. Rib of beef is one of the tastiest cuts as it’s cooked on the bone, which also makes for a flavoursome gravy. Ask the butcher to trim the bones for a neat finish. I like to cheat a little and use shop-bought fresh or frozen Yorkshire puddings. Remember to remove the meat from the fridge half an hour before cooking to allow it to come to room temperature. Recipe extract from The Really Quite Good British Cookbook, edited by William Sitwell, cover design by Sir Peter Blake (Echo Publishing, $49.99).

3- to 4-bone trimmed rib of beef, 3kg (63⁄4 lb) (approx.)
4–6 tbsp Dijon mustard

For the horseradish dressing

100g (31⁄2 oz) hot horseradish sauce
4 tbs crème fraîche
A squeeze of lemon juice

For the gravy

4 tbs plain our
800ml (11⁄2 pints) good-quality beef stock
200ml (7 oz) red wine

Method

1.

Pre-heat the oven to 220°C/425°F/gas 7.
2.

Place the beef rib in a large roasting tray and spread the mustard all over the meat. Season well with salt and pepper.
3.

Roast in the pre-heated oven for 20 minutes, then reduce the heat to 170°C/325°F/gas 3 and roast for the remaining calculated cooking time (see roasting times below).
4.

Baste with the roasting juices occasionally. Once the meat is cooked to your preference, remove it from the oven, transfer it to a board and cover with tinfoil.
5.

Reserve the roasting juices. Allow the meat to rest for at least 25–30 minutes.
6.

Combine the horseradish sauce, crème fraîche and lemon juice in a bowl. Season to taste.
7.

To make the gravy, drain all but 3–4 tablespoons of fat from the roasting tray.
8.

Place the tray on the hob over a medium heat and stir in the our. Once combined, gradually whisk in the stock and red wine. Continue to whisk until smooth and allow to reduce until thickened.
9.

Season with salt and pepper to taste, add the roasting juices and strain before serving.
10.

Serve with a red claret, accompanied by the horseradish dressing and gravy.