Tom Kitchin is back with a recipe that's a twist on the traditional for the holiday season

  • 1hr 30mins
  • 6
  • Medium
I tried a tasty recipe for rib of beef which I’ll serve with a punchy horseradish cream. Rib of beef might be a less common option than turkey but it can be a great celebratory roast and still goes with all the traditional trimmings. Christmas is a time to splash out a little, so make sure you get your hands on the best quality beef from your local butcher. Get the oven really hot before you put the beef in and that way, you’ll achieve a lovely balance of crunch on the outside, and melt-in-the-mouth meat on the inside when you start to carve up on the table. The other secret to cooking beef is to make sure you rest the meat – give it a full 20 minutes to allow the beef to relax. The result will be juicy and succulent meat – and a meal everyone will remember.

Ingredients

  • Rib of Beef
  • 3kg rib of beef on the bone
  • vegetable oil for cooking
  • sea salt
  • 2 tbsp freshly cracked pepper
  • 150ml chicken stock
  • Horseradish Cream
  • 250ml whipping cream
  • 1 tsp red wine vinegar
  • 1 tbsp freshly grated horseradish
  • (I recommend you try to find some fresh horseradish from your local farmers’ market as it tastes so much better)
  • 1 tsp crème fraiche
  • sea salt

Method

For the beef

Heat the oven to its highest setting (probably 240C/Gas 9).

Put a large roasting tray into the oven to heat up. Meanwhile, season the rib of beef well with salt and the cracked pepper, rubbing the seasoning into the meat.

Place the roasting tray over a medium-high heat on the hob and add a drizzle of oil. Place the rib of beef in the roasting tray and colour all over, turning as necessary. This may take 8–10 minutes but it’s very important not to skimp on this stage.

Transfer the roasting tray to the very hot oven and roast for 15 minutes. This allows the beef to take on colour quickly and will create a lovely crust.

Reduce the oven setting to 180C/Gas 4 and roast for a further 30 minutes or until the beef is cooked to your liking. To check, insert a needle into the thickest part for 30 seconds, then remove and place to your lip. If the needle is slightly warm, the meat is ready to come out if you want it pink. If it’s hot or very hot it will be medium to well done. If it is cold, it needs longer in the oven.

When the beef is ready, transfer it to a warm platter and set aside to rest in a warm place for about 20 minutes.

You can also make a gravy if you like, pouring off any fat from the roasting tray into a bowl (or you can save it to use to roast potatoes another day).

Place the tray over a medium heat and add the chicken stock, stirring to deglaze and scrape up the tasty sediment from the bottom of the pan to make a light gravy.

Carve the beef and serve with roast potatoes, honey, orange and star anise carrots or seasonal green vegetables and horseradish cream.

For the Horseradish Cream

Whip the cream in a bowl until it holds firm peaks. Add the wine vinegar and whisk briefly to incorporate.

Fold in the grated horseradish and crème fraiche and season with salt to taste.

 

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.