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Roast Beef with Celeriac And Potato Mash And Creamed Beetro

Home | Recipes | R
Nosh Winter

Ingredients:

  • 1 Rib joint beef; about 5 ribs width
  • 4 tb Olive oil
  • Sea salt and ground black pepper
  • 1 lg Spanish onion; peeled and thickly sliced
  • 2 sm Carrots; thickly sliced
  • 1/2 Robust red wine

Directions:

Rub the surface of the joint with a little olive oil and sprinkle with salt and pepper, rubbing it well into the crevices. Place into a roasting tin on top of the onion and carrot (which act as a trivet) and pour the red wine into the bottom of the tin.
 
Roast the meat in a very hot oven - 230C/450F/gas 8 for 20 minutes to seal it. Then reduce the temperature to hot - 200-220C/400-425F/gas 6-7, for the rest of the cooking time. If you allow 20 minutes per 450g, this should give a rough guide.
 
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