- Serves: 8
- Cook Time: 1 hour 40 minutes
- Prep Time: 10 minutes
- Effort: easy
- 3.5 kg forerib of beef
- 1 generous tablespoon of traditional hot English mustard
For the Horseradish sauce
- 350 ml whipping cream
- 2-4 tbsp creamed horseradish, to taste
- Zest and juice of 1 lemons
- 1 tsp sugar
1. Pre-heat the oven to 220C/200C fan/Gas Mark 7. Weigh the joint and calculate the cooking time. Allowing 14 minutes per 500g (13 minutes per lb) plus 15 minutes for rare meat, 18 minutes per 500g (16 minutes per lb) plus 20 minutes for medium, 22-27 minutes per 500g ( 20-24 minutes per lb) plus 25 minutes for well-done.
2. Place the joint in a roasting tin, fat-side up. Smear the mustard over the fat and season generously with salt and pepper. Roast for 30 minutes or so, then cover with foil to prevent burning.
3. Whip the cream for the horseradish sauce and mix with the remaining ingredients. Taste and adjust the flavourings. It should be punchy, but not hot enough to take the roof off your mouth. Place into serving bowls.
4. When done remove the foil, turn off the heat, open the door a crack, and leave the roast to relax in the oven for 30 minutes (or transfer to a warm place to relax if you are making Yorkshire pudding). Serve with horseradish sauce.
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