Kenny Tutt's Roasted Rib of Beef & Horseradish Cream

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-Rare: 55°C

Medium: 60°C

Medium-Well done: 65°C

  • 2.5-3kg rib of beef
  • Sea salt
  • Ground black pepper
  • Splash of neutral oil
  • 3-4 sprigs of thyme
  • 1 head of garlic cut through the centre
  • 3-4 roscoff or small brown onions cut through the centre
For the horseradish cream
  • ½ fresh horseradish root or a jar of grated horseradish
  • 200g of creme fraiche
  • 1 fresh lemon
  • Pinch of sea salt

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.

  • Before you start, Preheat your oven to 220°C/ 200°C fan/ gas 7. For the first 20 minutes the joint will be cooked at this temperature then lowered to 180°C fan for the duration of cooking. This will help the heat penetrate the meat whilst also getting a good crust.
  • Unpackage the rib and give it a good dry with some kitchen towel. Let it come to room temperature for 45 minutes to 1 hour. This helps meat cook evenly.
  • In a large, deep baking tray add a splash of oil and place the cut onions, garlic and thyme in the tray. Place the rib of beef on top and rub with oil. Season the joint well with sea salt and black pepper and place in the oven at 200°C fan. Cook the joint for 20-30 minutes then lower the temperature to 180°C.
  • The cooked temperatures for the beef are 55°C for medium rare, 60°C for medium and 65°C for medium well to well done finish. To check the temperature, go into the thickest part of the meat and be sure not to touch the bone. After 1 hour of cooking, start to check the temperature in 15-20-minute intervals.
  • Whilst the beef is cooking whip up a simple fresh horseradish cream. Mix a good punch of finely grated fresh horseradish or 2 tbsp of jarred horseradish to the creme fraiche with a grate of lemon zest and a good pinch of salt. Stir well and put to the side.
  • Once the beef is at your desired temperature, remove the joint and allow to rest for around an hour before slicing. To slice the beef, run the knife between the bones and the meat, keeping the knife as close to the bones as possible to prevent waste.
  • Remove the sticky roasted onions and take off the skins ready to serve with the blush slabs of beautiful roast beef.
  • For a delicious sauce skim or pour away the excess fat and deglaze the roasting pan with a good splash of red wine. Add a pint of beef or veal stock and reduce by a third. Season to taste where required.
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" Thermapens are crucial to my cooking both at home and at my restaurant, so I'm delighted to be working on some new recipes to showcase what they can really do."
Kenny Tutt
Masterchef Champion 2018
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