Roast beef with celeriac and potato mash and creamed beetro

1 servings

Ingredients

Quantity Ingredient
1 Rib joint beef; about 5 ribs width
4 tablespoons Olive oil
Sea salt and ground black pepper
1 large Spanish onion; peeled and thickly
; sliced
2 smalls Carrots; thickly sliced
½ Robust red wine

Directions

Rub the surface of the joint with a little olive oil and sprinkle with salt and pepper, rubbing it well into the crevices. Place into a roasting tin on top of the onion and carrot (which act as a trivet) and pour the red wine into the bottom of the tin.

Roast the meat in a very hot oven - 230C/450F/gas 8 for 20 minutes to seal it. Then reduce the temperature to hot - 200-220C/400-425F/gas 6-7, for the rest of the cooking time. If you allow 20 minutes per 450g, this should give a rough guide.

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