Rib of Beef with Parsley, Mustard and Horseradish Crust

Ingredients

• 2kg piece of beef
• 1 tbsp horseradish sauce
• 2 tsps grain mustard
• 2 tbsps freshly chopped parsley
• 2 onions, chopped
• light soy sauce, to baste
• salt and black pepper

Cooking Instructions

1. Preheat the oven to 190C, 375F, Gas Mark 5. Remove any excess fat from the beef and season with salt and black pepper. Weigh the beef and calculate the cooking time allowing 12-15 minutes per 500g.
2. Mix the mustard, parsley and horseradish together and spread over the outside of the beef. Place the chopped onion in the base of a roasting tin and sit the beef on top.
3. Cover with foil and roast in a preheated oven basting with soy sauce from time to time.
4. When cooked, wrap in foil and drain the juices into a gravy separator. Drain off the fat and top up the juices with water. Bring to a gentle simmer and thicken with gravy powder mixed with a little cold water.
5. Allow to rest once cooked for 10 minutes before carving to allow the juices to return to the meat. Serve the beef with a selection of fresh vegetables and low-fat gravy.

Tips

Spreading the beef with a marinade adds flavour and prevents the joint from drying out.