Ask your butcher for a ribeye of beef, which is an excellent cut for roasting and perfect when you’ve got to feed a crowd. Always allow a joint to come back up to temperature before roasting to achieve the best flavour.
Two kg ribeye of beef; two teaspoons chopped fresh thyme; two teaspoons of sweet or smoked paprika; half teaspoon of English mustard powder; salt and freshly ground black pepper; two tablespoons of Dijon style mustard; one tablespoon of olive oil; one large onion, roughly chopped; one large carrot, roughly chopped; two teaspoons of plain flour; 300ml beef or chicken stock; creamed horseradish, roasted root vegetables, to serve.
Place the thyme, paprika, and mustard powder in a bowl with a teaspoon each of salt and pepper, then mix to combine. Wipe the meat with damp kitchen paper and then spread a thin layer of the mustard all over the fat side of the joint. Sprinkle the spice powder on top, patting it down gently to help it stick.
Preheat the oven to gas mark 7, 220ºC (425ºF ). Pour the olive oil into the roasting tin and heat in the oven for five minutes. Add the onion and carrot, tossing to coat. Season with salt and black pepper. Sit the beef on the bed of vegetables. Place the roasting tin in the pre-heated oven.
Reduce the oven temperature to gas mark 5,190ºC (375ºF ). Roast the beef for one hour and 15 minutes for rare, an extra 15 minutes for medium rare, and an extra 30 minutes for well done.
Remove the beef from the tin and place on a large dish. Rest in a warm place for at least 20 minutes before carving. To make the gravy, stir the flour into the juices in the roasting tin and then gradually stir in the stock. Place directly on the hob to heat and simmer for five minutes, stirring and scraping the bottom with a wooden spoon to release any sediment. Season and pour through a sieve into a gravy boat, discarding the vegetables on which the beef has been roasted. Carve the beef into slices and arrange on warmed plates with a dollop of creamed horseradish and the roasted root vegetables. Hand round the gravy separately.
Perhaps serve with:
Celery with herby butter
Two heads of celery; 50g butter; two tablespoon of red wine vinegar; two tablespoons of fresh chives and tarragon, chopped; salt and freshly-ground black pepper.
Wash and trim the celery stalks and cut into strips approximately 4cm long. Place in a saucepan, add a little salt and barely cover with cold water. Bring to the boil, reduce the heat and simmer for five minutes.
Meanwhile melt the butter in a small pan, add the vinegar and cook for two minutes. Stir in the herbs and seasoning. When the celery is cooked, drain well and then pour the herby butter over the celery. Serve immediately.