A twist on a family classic, this beef rib roast is bursting with flavour, served with Jerusalem artichokes, pickled onions, and a tangy horseradish cream.
3-4-rib standing beef roast
sea salt flakes and freshly ground black pepper
800g Jerusalem artichokes, scrubbed
8 small pickling onions, peeled
1 tbsp plain flour
1 cup beef stock
1/3 cup red wine
1 tbsp horseradish cream
500g brussels sprouts, trimmed
20g butter, softened
1 lemon, shredded rind and 2 tbsp juice
1 Preheat oven to 200˚C. Season beef on all sides with sea salt flakes and freshly ground black pepper. Place into a roasting pan with artichokes and onions. Roast for 1 hour for medium-rare or until cooked to your liking.
2 Transfer beef and vegetables to a plate and cover to keep warm. Drain pan juices into a jug leaving 2 tbsp of juice in roasting pan for gravy. Place roasting pan over a high heat.
3 Sprinkle flour over pan juices and stir until combined. Slowly add stock and wine, whisking constantly until combined. Continue to whisk until gravy comes to the boil and thickens. Pour through a fine sieve into a jug. Add horseradish cream and stir until combined.
4 Meanwhile, bring a saucepan of water to the boil. Add sprouts and cook until tender. Drain.
5 Transfer to a serving dish. Add butter, lemon rind and lemon juice. Toss until combined.
6 Slice beef and place on serving plates with artichokes and onions. Serve with brussels sprouts and horseradish gravy.