Roast rib of beef with horseradish crème fraîche from National Trust Family Cookbook (page 146) by Claire Thomson

  • rib of beef
  • horseradish root
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute bone-in beef sirloin for rib of beef, jarred horseradish for fresh horseradish root, and Dijon mustard for English mustard.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Carrot, beetroot, sesame and pumpkin seed salad; Apple, celery, celeriac and walnut salad; Slow-braised summer vegetables with soft herbs and bread; Cauliflower, rosemary and white beans [gratin]; Marrow, chilli, fennel seeds and tomato with cheese sauce [gratin]; Jansson's temptation; Soft green beans, Greek style; Malted carrots with sunflower seeds

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bone-in beef sirloin for rib of beef, jarred horseradish for fresh horseradish root, and Dijon mustard for English mustard.

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