Rib Roast of Beef with Beets, Potatoes, and Horseradish


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


  • Sea salt and freshly ground black pepper

  • 6 cloves garlic

  • ¼ 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

  • ¼ cup fresh marjoram or parsley leaves, chopped

  • 11 ounces creme fraiche

  • Juice of 2 lemons

  • 1 piece (1 ½ 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.

    Rib Roast of Beef with Beets, Potatoes, and Horseradish
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