Beef rib roast with potato puree and roasted beetroot

Preheat oven to 220C/200C fan forced.

Tie beef with kitchen string at 2cm intervals. Brush beef with 1 tablespoon of the oil; sprinkle with salt and pepper. Toss beetroot in remaining oil; add to dish. Roast, uncovered, about 20 minutes.

Reduce oven temperature to 180C/160C fan forced; roast beef and beetroot, uncovered, further 1 hour or until beef is cooked as desired and beetroot are tender. Remove beef from dish; cover, stand 20 minutes. Continue roasting beetroot further 15 minutes or until tender.

Meanwhile, boil, steam or microwave potatoes until tender; drain. Mash potatoes; push through a sieve or mouli into a large bowl. Stir in butter then gradually beat in warmed milk and cream.

Serve beef with roasted beetroot, potato puree and horseradish.

Nutritional count per serving: 59.0g total fat (25.6g saturated fat); 4644kJ (1111 cal); 39.9g carbohydrate; 101.8g protein; 7.3g fibre