Roast Forerib of Beef with Beetroot and Horseradish Recipe

This Roast forerib of beef is a tender and impressive recipe, which is made with quality forerib of beef and fresh beetroot. It’s the perfect Sunday roast, ready in about 2 hours plus resting time.

Roast Forerib of Beef with Beetroot and Horseradish Ingredients

For the Marinade:

• a small handful of freshly picked rosemary leaves
• 6 cloves of garlic, peeled
• 6 good-quality anchovy fillets in oil, drained
• zest of 2 lemons

For the Main Dish:

• 2kg fresh, different coloured beetroots
• sea salt and freshly ground black pepper
• olive oil
• 1 x 5–6kg quality forerib of beef, French-trimmed, rolled and tied
• 2 cloves of garlic, unpeeled
• a small bunch of fresh thyme
• 3 tablespoons balsamic vinegar
• a small handful of freshly picked marjoram or parsley leaves
• 300g crème fraîche
• juice of 2 lemons
• 4cm chunk of fresh horseradish, peeled and grated, or 3 tablespoons from a jar

How To Make Roast Forerib of Beef with Beetroot and Horseradish

1. Cook the beetroot and make the marinade: Preheat your oven to 200ºC/400ºF/gas 6. Boil the whole, unpeeled beetroots in a pan of salted water for about 50 minutes until tender. Meanwhile, put all the marinade ingredients (rosemary, garlic, anchovies, lemon zest) in a pestle and mortar with a few pinches of salt, bash them up to a paste, then mix with a couple of lugs of olive oil.
2. Season and roast the beef: Rub the marinade paste all over your beef joint. Place the joint on a large roasting tray and put it into the preheated oven for one hour.
3. Prepare the beetroot and continue roasting: When the beetroot is almost cooked, drain it and peel it while it’s still warm. Cut each one in half. After the beef has had its first hour, remove it from the oven and scatter the beetroot halves all around the meat in the tray. Toss the beetroot with the unpeeled garlic cloves, thyme sprigs, balsamic vinegar, and a few lugs of olive oil.
4. Finish roasting and rest the meat: Place the tray back in the oven and cook for a further 30 minutes for a medium result. Once cooked to your liking, remove the beef from the tray to a board, cover it, and let it rest for at least 20 minutes. You can keep the beetroot warm in a low oven while the meat rests.
5. Make the horseradish cream and serve: In a bowl, mix the chopped marjoram or parsley with the crème fraîche and lemon juice. Stir in the grated horseradish and season to taste. Carve the rested beef into slices and serve on a large platter with the roasted beetroots and the horseradish cream.

Recipe Tips

• How do I know when the beef is cooked? The recipe gives timings for a medium roast. For the most accuracy, use a meat thermometer. For medium-rare, aim for 130-135°F (55-57°C), and for medium, aim for 140-145°F (60-63°C).
• Why rest the beef after roasting? This is the most crucial step for a juicy roast. Resting allows the juices that have been pushed to the center of the meat during cooking to redistribute throughout the joint, ensuring every slice is moist and tender.
• Can I use a different cut of beef? Yes, a good quality topside or sirloin roast would also work well. You may need to adjust the cooking time based on the size and shape of the joint.
• Can I prepare this in advance? You can make the marinade and the horseradish cream a day ahead and store them in the refrigerator. You can also boil the beetroot the day before.

What To Serve With Roast Forerib of Beef

This impressive roast is the centerpiece of a traditional Sunday dinner.

• Crispy roast potatoes
• Fluffy Yorkshire puddings
• A rich gravy made from the pan juices
• Steamed green vegetables like kale or cabbage

How To Store Roast Forerib of Beef

• Refrigerate: Store leftover sliced roast beef in an airtight container or wrapped well in foil in the refrigerator for up to 4 days. It’s delicious served cold in sandwiches the next day. Store the beetroot and horseradish cream in separate containers.

Roast Forerib of Beef Nutrition Facts

• Serving Size: 1 serving
• Calories: 750 kcal
• Fat: 45g
• Carbohydrates: 25g
• Protein: 58g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Posh Japanese-inspired beef carpaccio Recipe
• Perfect Roast Beef Recipe
• Marinated and Pot-Roasted Beef Fillet with Potato and Horseradish Cake Recipe