Rare roast rib of beef with champ and horseradish, tomato and olive relish

Rib of beef, onion, speckled potatoes and a tasty tomato relish make a terrific trio in this fabulous recipe from Ed Baines
By Ed Baines
Rare roast rib of beef with champ and horseradish, tomato and olive relish
  • Rating:
  • Serves: 6
  • Cook Time: 1 hour 20 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 2 tbsp olive oil
  • 2.5 kg ribs of beef
  • bunch of thyme
  • black pepper
  • 6 large Maris Piper potatoes, peeled and quartered
  • 4 tbsp milk
  • large bunch of spring onions, finely chopped
  • 50 g butter
  • 2 tbsp sugar
  • 250 g cherry tomatoes
  • 1 tbsp vinegar
  • 400 g black olives, pitted
  • 200 ml creamed horseradish
  • 1 tbsp plain flour
  • 125 red wine
  • 1 cube of beef stock
  • 600 ml water


1. Set the oven to 180°C/gas 4. Heat the olive oil in a roasting pan and cook the beef briefly on all sides to brown. Sprinkle with all but a pinch of the chopped thyme and a little salt, place in the oven and cook for 30 minutes. Reduce the heat and cook for a further 30 minutes.

2. Cook the potatoes in plenty of boiling slated water until soft. Strain. Add back to the saucepan and place over a low heat to allow the potatoes to dry out. Mash the potatoes with the milk.

3. Stir in the spring onions and the butter and season to taste.

4. Put the sugar and vinegar together in a saucepan and bring to boil. Cook until the sugar turns to a caramel colour, remove from the heat and add the cherry tomatoes, the chopped olives and the horseradish, mix well and add the remaining thyme.

5. Remove the beef from the oven, cover with foil and leave to rest for at least 10 minutes. Pour away the fat from the roasting tray, place on hob and add the flour and stir into the juices of the tray gently. Add the wine, bring to the boil and then add the stock cube and water and cook until reduced by half. Sieve before serving.

6. Serve the slices of beef over the champ, drizzle with gravy and finish with a dollop of relish.

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