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."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (3)

39 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 9
  • 2 star values: 9
  • 1 star values: 0
Rating: Unrated
12/04/2007
Menudo for New Years Day (morning hangover), Ham on Easter, Dogs
Rating: Unrated
12/03/2007
My family love roast beef. I will try this for Christmas thank "U". nickyej
Rating: Unrated
11/26/2007
looks fantastic - we always have a rib roast for Christmas and we're thinking we will try this - thanks Jamie - love your new cookbook
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