Recipes

Herb-Crusted Rib of Beef Joint with Red Wine Jus, Roasted Root Vegetables, and Horseradish Cream

A rib of beef joint is the entire cut from the rib section, often larger and less trimmed than a prime rib roast, perfect for roasting whole. This recipe highlights the beef’s natural richness with a fragrant herb crust and slow roasting, served alongside savory roasted root vegetables and a tangy horseradish cream that complements the meat beautifully.

Ingredients:

For the rib of beef joint:

• 2.5–3 kg rib of beef joint, bone-in

• 3 tbsp olive oil

• 4 cloves garlic, minced

• 2 tbsp fresh rosemary, finely chopped

• 2 tbsp fresh thyme leaves

• 1 tbsp Dijon mustard

• 2 tsp sea salt

• 1 tsp freshly ground black pepper

For the red wine jus:

• 1 cup red wine (dry)

• 1 cup beef stock

• 1 small shallot, finely chopped

• 1 tbsp butter

• Salt and pepper to taste

For the roasted root vegetables:

• 4 large carrots, cut into chunks

• 3 parsnips, cut into chunks

• 1 large red onion, quartered

• 3 tbsp olive oil

• 1 tsp dried thyme

• Salt and pepper

For the horseradish cream:

• ½ cup sour cream or crème fraîche

• 2 tbsp prepared horseradish (adjust to taste)

• 1 tsp lemon juice

• Salt and pepper

Instructions:

1. Prepare the beef:
   Mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper to create a paste. Rub this herb crust all over the rib of beef joint, covering every surface. Let rest at room temperature for 45 minutes.

2. Roast the beef:
   Preheat oven to 160°C (320°F). Place the beef on a rack in a roasting pan, fat side up. Roast for approximately 2.5–3 hours, until the internal temperature reaches 54°C (130°F) for medium-rare. Remove from oven, cover loosely with foil, and rest for 20 minutes.

3. Roast the vegetables:
   Toss carrots, parsnips, and onion with olive oil, thyme, salt, and pepper. Roast at 200°C (400°F) for 30-35 minutes, turning once, until golden and tender.

4. Make the red wine jus:
   While the beef rests, sauté shallots in a small saucepan with butter until soft. Add red wine and reduce by half over medium heat. Add beef stock and reduce until slightly thickened. Season with salt and pepper.

5. Prepare horseradish cream:
   Mix sour cream, horseradish, lemon juice, salt, and pepper in a small bowl. Adjust the horseradish amount depending on desired heat.

6. Serve:
   Slice the rested rib of beef joint thinly against the grain. Serve with roasted root vegetables, drizzle with red wine jus, and dollops of horseradish cream on the side.

Seasoning & Serving:

The fresh herb crust adds an aromatic layer that complements the beef’s natural flavor, and the slow roasting ensures a tender, juicy result. The red wine jus adds richness and depth, while the horseradish cream cuts through with a refreshing bite. Root vegetables bring earthiness and color to the plate for a balanced family meal.