Ingredients
2 tbsp grated fresh horseradish
2 cloves garlic, crushed
1x 2.6kg beef rib roast
Sea salt and cracked black pepper
2 bunches sage
1kg mixed beetroot, rinsed and halved
10 shallots, peeled
1/2 cup balsamic vinegar
1 tbsp olive oil
1/4 cup brown sugar
SERVES 6-8
Method
Preheat oven to 220c
Place the horseradish and garlic in a bowl and mix to combine
Rub the beef with the horseradish mixture and sprinkle with salt and pepper
Tie the sage to the underside of the beef using kitchen string and place in a roasting dish
Place the beetroot, shallots, vinegar, olive oil and sugar in a bowl and toss to coat
Add to the roasting dish with the beef and roast for 20 minutes
Reduce temperature to 200c and roast for a further 40-50 minutes
Cover and set aside for 10 minutes to rest before carving
Serve the beef with the beetroot and shallots
Recipe source: Donna Hay (2013) The New Classics