Quick & Easy

Beef rib roast with potato purée and roasted beetroot

There are fewer meals more comforting than succulent beef roast, creamy mash and delicious baby beets.
Beef rib roast with potato puree and roasted beetroot
1H 40M



1.Preheat oven to 220°C (200°C fan-forced).
2.Tie beef with kitchen string at 2cm intervals. Brush beef with 1 tablespoon of the oil; sprinkle with salt and pepper. Toss beetroot in remaining oil; add to dish. Roast, uncovered, about 20 minutes.
3.Reduce oven temperature to 180°C (160°C fan-forced); roast beef and beetroot, uncovered, further 1 hour or until beef is cooked as desired and beetroot are tender. Remove beef from dish; cover, stand 20 minutes. Continue roasting beetroot further 15 minutes or until tender.
4.Meanwhile, boil, steam or microwave potatoes until tender; drain. Mash potatoes; push through a sieve or mouli into a large bowl. Stir in butter then gradually beat in warmed milk and cream.
5.Serve beef with roasted beetroot, potato purée and horseradish.

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