Cumin, chilli and coriander-spiked beef with beets and buttermilk dressing

Serves 8-10

• 3 fore bone rib of beef
• 2 tbsp dijon mustard
• 1 tbsp horseradish sauce
• 1 small bunch fresh thyme
• 100g fresh breadcrumbs
• 0 Olive oil
• 1 thumb fresh horseradish
• 0 black pepper

Step 1
Rare roasted beef rib with a horseradish mustard and thyme crust (on the cover).

Step 2
Preheat your oven to 180C/350F/gas mark 4 and ensure that your beef is at room temperature for an hour before cooking.

Step 3
Then put on an oven tray.

Step 4
For the crust, mix together half the mustard, the horseradish sauce, thyme and breadcrumbs.

Step 5
Season well.

Step 6
Season the beef and drizzle with some olive oil.

Step 7
Brush the remaining mustard on to the fat and then press the crust on top of this.

Step 8
Cover the beef with foil, put in the oven and cook for 1 hour 20 minutes.

Step 9
Remove the foil.

Step 10
Cook for a further 20 minutes to brown the crust.

Step 11
The beef should be medium rare – insert a knife into the centre of the meat, then lay the knife on your hand.

Step 12
If the knife is warm, it’s medium rare.

Step 13
Remove the beef from the oven and rest for 30 minutes before carving and serving with the fresh horseradish sprinkled on top.

Step 14
Serve with crispy garlic potatoes.