This recipe for rib roast of beef with beets, potatoes, and horseradish is from chef Jamie Oliver's book "Cook with Jamie."

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Name: Rib Roast of Beef with Beets, Potatoes, and Horseradish
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8
Cuisine: American
Ingredients: Salt and pepper; 6 clove garlic; 1/4 cup fresh rosemary leaves plus 2 sprigs for vegetables; 6 anchovy fillets in oil drained; 2 lemons, zested and juiced; 2 tablespoon olive oil; 1 4-rib roast (8 pounds), preferably free-range or organic, French-trimmed, ro; 3 onions, peeled and halved; 3 carrots, peeled and each cut crosswise into 3 piec; 1/4 cup fresh marjoram or parsley leaves chopped; 11 ounce creme fraiche; 1 piece (1 1/2 inches) fresh horseradish peeled and grated, or 3 tables; 1 tablespoon all-purpose flour; Roasted Beets and Potatoes

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INGREDIENTS

Salt and pepper
6 clove garlic
1/4 cup fresh rosemary leaves ; plus 2 sprigs for vegetables
6 anchovy fillets in oil ; drained
2 lemons, zested and juiced
2 tablespoon olive oil
1 4-rib roast ; (8 pounds), preferably free-range or organic, French-trimmed, ro
3 onions, peeled and halved
3 carrots, peeled and each cut crosswise into 3 piec
1/4 cup fresh marjoram or parsley leaves ; chopped
11 ounce creme fraiche
1 piece (1 1/2 inches) fresh horseradish ; peeled and grated, or 3 tables
1 tablespoon all-purpose flour
Roasted ; Beets and Potatoes

Servings

INSTRUCTIONS

2.Drain all but about 1 tablespoon fat from roasting pan. Place roasting pan over medium heat and add flour and 1/2 cup water. Using a potato masher, mash carrots and onions into the flour and water, scraping up any brown bits from the bottom of the pan as you mash. Strain gravy through a fine mesh sieve set over a bowl; discard solids.

3.In a medium bowl, mix together marjoram, creme fraiche, and lemon juice. Add horseradish; season with salt and pepper. Slice beef and serve with roasted beets and potatoes, gravy, and creme fraiche.

NOTES

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Rib Roast of Beef with Beets, Potatoes, and Horseradish

Salt and pepper
6 clove garlic
1/4 cup fresh rosemary leaves plus 2 sprigs for vegetables
6 anchovy fillets in oil drained
2 lemons, zested and juiced
2 tablespoon olive oil
1 4-rib roast (8 pounds), preferably free-range or organic, French-trimmed, ro
3 onions, peeled and halved
3 carrots, peeled and each cut crosswise into 3 piec
1/4 cup fresh marjoram or parsley leaves chopped
11 ounce creme fraiche
1 piece (1 1/2 inches) fresh horseradish peeled and grated, or 3 tables
1 tablespoon all-purpose flour
 Roasted Beets and Potatoes

1.Preheat oven to 400 degrees. Place garlic in a mortar, along with 1/4 cup rosemary leaves, anchovy, and lemon zest; mash together with a pestle. Add olive oil and rub mixture all over beef. Place onions, carrots, and rosemary sprigs in the bottom of a large roasting pan and season with salt and pepper; place beef on top of vegetables. Roast for 2 1/2 hours or continue roasting until meat has reached desired degree of doneness. Transfer beef to a platter and let stand 30 minutes.
2.Drain all but about 1 tablespoon fat from roasting pan. Place roasting pan over medium heat and add flour and 1/2 cup water. Using a potato masher, mash carrots and onions into the flour and water, scraping up any brown bits from the bottom of the pan as you mash. Strain gravy through a fine mesh sieve set over a bowl; discard solids.
3.In a medium bowl, mix together marjoram, creme fraiche, and lemon juice. Add horseradish; season with salt and pepper. Slice beef and serve with roasted beets and potatoes, gravy, and creme fraiche.

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Nutrition

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Serving Size: 1 Serving (44g)
Recipe Makes: 8 Servings

Calories: 102
Calories from Fat: 85 (83%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 4.7g	24 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.5g
Cholesterol 20.3mg		6 %
Sodium 76mg		3 %
Potassium 72.1mg		2 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.3g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 102

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