Traditional Roast Rib of Beef with Horseradish Sauce and Yorkshire Pudding

Few can resist a roast rib of beef with horseradish sauce, Yorkshire pudding, lots of gravy and crusty roast potatoes. Always buy beef on the bone for roasting; it will have much more flavour and is not difficult to carve (ask your butcher to saw through the upper chine bone so that the ‘feather bones’ will be easy to remove before carving). Remember to leave at least 15 minutes of resting time so that the juices can redistribute themselves evenly through the meat before being carved.


Serves 8–10


prime rib or wing rib of beef on the bone (well-hung), about 4–6kg (9–13lb)

salt and freshly ground pepper



850ml (11⁄2 pints homemade beef stock (see recipe)

25g (1oz) roux (see recipe), optional

salt and freshly ground pepper



Horseradish Sauce (see recipe)

Yorkshire Pudding (see recipe)


Preheat the oven to 240ºC/475ºF/Gas Mark 9.


Weigh the joint and calculate the cooking time (see above). Score the fat and season well with salt and freshly ground pepper. Place the meat in a roasting tin with the fat side uppermost. As the fat renders down in the heat of the oven, it will baste the meat. The bones provide a natural rack to hold the meat clear of the fat in the roasting pan. Put the meat into a very hot oven, and after 15 minutes, turn down the heat to moderate (180ºC/350ºF/gas mark 4), until the meat is cooked to your taste (see above).


When the meat is cooked, it should be allowed to rest on a plate in a warm oven for 15–30 minutes before carving, depending on the size of the roast. The internal temperature will continue to rise by as much as 2–3ºC/5ºF, so remove the roast from the oven while it is still slightly underdone.


While the meat is resting, make the gravy. Spoon the fat off the roasting tin. Pour the stock into the cooking juices remaining in the tin. Boil for a few minutes, stirring and scraping the pan to dissolve the caramelised meat juices (I find a small whisk ideal for this). Thicken very slightly with a little roux if you like. Taste and add salt and freshly ground pepper if necessary. Strain and serve in a warmed gravy boat.


Carve the beef at the table and serve with a fiery horseradish sauce, Yorkshire pudding, the gravy and lots of crusty roast potatoes. Enjoy!


Copyright Ballymaloe Cookery School /