Kenny Tutt's Roasted Rib of Beef & Horseradish Cream
The rib of beef is a glorious thing and isn’t referred to as “prime” rib for nothing. It really is the Rolls Royce of the roast and a real treat.
This spectacular centerpiece is best served pink and juicy, and the very best way to ensure the perfect result is to cook to 55°C for a medium rare finish. Kenny paired this with some sweet roscoff onions which are simply roasted in the pan and a classic fresh horseradish cream.
Best served medium – medium rare.
Medium-Well done: 65°C
For the horseradish cream
Serves: When you’re buying a joint of meat on the bone, you’ll need to allow approximately 400g meat per person. So, to feed 6 people you’ll need a joint that weighs around 2.5 kg, which will usually be a 2 or 3 rib joint. Don’t worry about having too much, just think of the sandwiches.