Ingredients Jump to Instructions ↓

  1. 2kg beef standing rib roast

  2. cup (60ml) olive oil

  3. sea salt flakes

  4. 2 teaspoons cracked pepper

  5. 600g small beetroot, scrubbed, trimmed

  6. 1kg sebago potatoes

  7. 40g butter, chopped

  8. 2/3 cup (160ml) milk, warmed

  9. 1/3 cup (80ml) cream, warmed

  10. cup finely grated fresh horseradish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220C/200C fan forced.

  2. 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.

  3. 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.

  4. 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.

  5. Serve beef with roasted beetroot, potato puree and horseradish.

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


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