Beef rib roast with potato puree and roasted beetroot

Spruce up a family dinner or mark a special occasion by preparing this succulently seasoned beef, fittingly partnered with tender roasted beetroot and creamy mashed potato.

  • 25 mins preparation
  • 1 hr 35 mins cooking
  • Serves 6
  • Print


Beef rib roast with potato puree and roasted beetroot
  • 2 kilogram beef standing rib roast
  • 1/4 cup (60ml) olive oil sea salt flakes
  • 2 teaspoon cracked pepper
  • 600 gram small beetroot, scrubbed, trimmed
  • 1 kilogram sebago potatoes
  • 40 gram butter, chopped
  • 2/3 cup (160ml) milk, warmed
  • 1/3 cup (80ml) cream, warmed salt and freshly ground pepper
  • 1/4 cup finely grated fresh horseradish, watercress sprigs, for serving, optional


Beef rib roast with potato puree and roasted beetroot
  • 1
    Preheat the oven to hot (220°C/200°C fan-forced).
  • 2
    Tie the beef with string at 2cm intervals. Brush the roast with 1 tablespoon of the oil; sprinkle with the salt flakes and cracked pepper. Toss the beetroot in the remaining oil; add to the roasting dish.
  • 3
    Roast beef and beetroot in a hot oven for about 20 minutes. Reduce the heat to moderate (180°C/160°C fan-forced). Roast, uncovered, for about 1 hour or until the beef is cooked as desired and beetroot are tender. Remove the beef from the oven; cover, stand for 20 minutes. Continue roasting beetroot for a further 15 minutes or until tender.
  • 4
    Meanwhile, boil, steam or microwave potatoes until tender; drain.
  • 5
    Mash the potatoes; push through a sieve or mount into a large bowl. Stir in butter then gradually beat in the hot milk and cream. Season to taste with salt and pepper.
  • 6
    Serve beef with roasted beetroot, potato puree, horseradish and fresh watercress, if desired.


Not suitable to freeze. Not suitable to microwave.

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