Recipe

Beef rib roast with potato purée and roasted beetroot

There are fewer meals more comforting than succulent beef roast, creamy mash and delicious baby beets.

  • 1 hr 40 mins cooking
  • Serves 4
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Ingredients

Beef rib roast with potato purée and roasted beetroot
  • 2 kilogram beef standing rib roast
  • 1/4 cup (60ml) olive oil
  • sea salt flakes
  • 2 teaspoon cracked pepper
  • 600 gram small beetroot, scrubbed, trimmed
  • 1 kilogram sebago potatoes
  • 40 gram butter, chopped
  • 2/3 cup (160ml) milk, warmed
  • 1/3 cup (80ml) cream, warmed
  • 1/4 cup finely grated fresh horseradish

Method

Beef rib roast with potato purée and roasted beetroot
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Tie beef with kitchen string at 2cm intervals. Brush beef with 1 tablespoon of the oil; sprinkle with salt and pepper. Toss beetroot in remaining oil; add to dish. Roast, uncovered, about 20 minutes.
  • 3
    Reduce oven temperature to 180°C (160°C fan-forced); roast beef and beetroot, uncovered, further 1 hour or until beef is cooked as desired and beetroot are tender. Remove beef from dish; cover, stand 20 minutes. Continue roasting beetroot further 15 minutes or until tender.
  • 4
    Meanwhile, boil, steam or microwave potatoes until tender; drain. Mash potatoes; push through a sieve or mouli into a large bowl. Stir in butter then gradually beat in warmed milk and cream.
  • 5
    Serve beef with roasted beetroot, potato purée and horseradish.