Rib of Beef

Posted By Kerri

We’ve been trying to think of things to go with horseradish since we bought a huge root of the stuff last weekend. Stephen seems to only be able to think of beef and specifically rib of beef when we have the “what goes with horseradish” conversation so, today, that’s what he had. We seared it before cooking in the oven but it was a little too large for our frying pan:


No matter, it worked fine and we then roasted in the oven before serving it with individual yorkshire puddings (look at the new Le Creuset!), green vegetables, slow roasted tomatoes and garlicky mushrooms. And horseradish, obviously!


Sep 23rd, 2007

4 Comments to 'Rib of Beef'

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  1. Jules said,

    It looks delicious. I’m glad you found a use for your new Le Cruset dishes.

  2. Richard said,

    It looks great. Horseradish also goes well with mackerel – it cuts through the oiliness quite well – we quite often have smoked mackerel with potato salad flavoured with a little horseradish… In fact, most oily fish goes well with horseradish – think sashimi with wasabi…

    But at the end of the day, you can’t beat a cold roast beef sandwich, a little sprinkle of salt and a thick smear of horseradish sauce…

  3. Kerri said,

    The potato salad with mackerel sounds good and could be a useful lunchtime option now it’s getting colder.

    We both have the cold roast beef to go in sandwiches today. I also have some of the leftover roasted tomatoes and lettuce but I’ve got English mustard. It was calling me from the fridge this morning!

  4. Ros said,

    Thatis definitely how beef should be… a nice deep pink!

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