Rib Roast of Beef with Beets, Potatoes, and Horseradish

This recipe for rib roast of beef with beets, potatoes, and horseradish is from chef Jamie Oliver's book "Cook with Jamie."

  • Servings: 8
Rib Roast of Beef with Beets, Potatoes, and Horseradish

Source: The Martha Stewart Show, November Fall 2007


  • Sea salt and freshly ground black pepper
  • 6 cloves garlic
  • 1/4 cup fresh rosemary leaves, plus 2 sprigs for vegetables
  • 6 anchovy fillets in oil, drained
  • Zest of 2 lemons
  • 2 tablespoons olive oil
  • 4-rib roast (8 pounds), preferably free-range or organic, French-trimmed, rolled, and tied
  • 3 onions, peeled and halved
  • 3 carrots, peeled and each cut crosswise into 3 pieces
  • 1/4 cup fresh marjoram or parsley leaves, chopped
  • 11 ounces creme fraiche
  • Juice of 2 lemons
  • 1 piece (1 1/2 inches) fresh horseradish, peeled and grated, or 3 tablespoons prepared
  • 1 tablespoon all-purpose flour
  • Roasted Beets and Potatoes


  1. Preheat oven to 400 degrees. Place garlic in a mortar, along with 1/4 cup rosemary leaves, anchovy, and lemon zest; mash together with a pestle. Add olive oil and rub mixture all over beef. Place onions, carrots, and rosemary sprigs in the bottom of a large roasting pan and season with salt and pepper; place beef on top of vegetables. Roast for 2 1/2 hours or continue roasting until meat has reached desired degree of doneness. Transfer beef to a platter and let stand 30 minutes.

  2. Drain all but about 1 tablespoon fat from roasting pan. Place roasting pan over medium heat and add flour and 1/2 cup water. Using a potato masher, mash carrots and onions into the flour and water, scraping up any brown bits from the bottom of the pan as you mash. Strain gravy through a fine mesh sieve set over a bowl; discard solids.

  3. In a medium bowl, mix together marjoram, creme fraiche, and lemon juice. Add horseradish; season with salt and pepper. Slice beef and serve with roasted beets and potatoes, gravy, and creme fraiche.


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