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Slow cooked rib of beef with roasted vegies & horseradish cream


  • Preheat oven to 230°C.
  • Mix together the butter, mustard and thyme.
  • Place the rib roast in a heavy-bottomed roasting tray and smear the top with half the butter. Then sprinkle flour on top, season and cook in the oven for 20 mins.
  • Turn the heat down to 150°C and cook for a further 2 hours, adding a little stock every now and again to form a gravy. 
  • Then remove the beef from the oven, dot with some of the butter and set aside for about 15 mins.
  • After the beef has been cooking for about 1 hour, place the vegies in another oven tray. Season, dot with the remaining butter, sprinkle with a little oil and cook in the oven until crisp and crunchy.
  • When ready, strain the meat pan juices into a pot and reheat. 
  • To make the horseradish cream, combine the sour cream, horseradish and chives.
  • Slice the beef into cutlets, place on individual plates and spoon the sauce over the top. Serve with roasted vegies and a dollop of the horseradish cream on the side.


  • 100 gm butter, softened
  • 3 tbsp Dijon mustard
  • 10 thyme sprigs, stems removed & chopped
  • 1 x 3½ kg standing rib roast
  • 1 tbsp plain flour
  • freshly ground salt & pepper
  • beef stock
  • 4 parsnips, cut into chunks
  • 4 medium carrots, cut into chunks
  • 12 baby onions, peeled
  • 8 chats (baby potatoes), cut in half if needed
  • olive oil
  • 3 heaped tspn sour cream 
  • 2 heaped tspn creamed horseradish
  • 1 tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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