United Kingdom Christmas Roast
Roast rib of beef is England’s penultimate holiday roast, traditionally served with Yorkshire pudding and roast potatoes on Christmas Day. This rich entrée is accompanied with a horseradish cream. To prepare, finely shaved horseradish is whipped into sour cream, then seasoned with vinegar and sugar. Beef is one of three meats favored by the British for Sunday lunch and celebrations. The others are pork and lamb (the favored roast for Easter). The length of the bake depends on the weight of the roast and preference of the cook.
Recipe Servings: 4–6
Prep Time
30 minutes
Cook Time
2 hours
Total Time
2 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 rib or rack of beef, about 4 lbs (2 kg)
- 1 tsp (5 g) salt
- ½ tsp (2.5 g) ground black pepper
- 2 Tbsp (30 ml) vegetable oil
- 2 cups (480 ml) beef stock
Directions
- Preheat oven to 425° F (220° C).
- Place beef in a roasting pan, season it with salt and pepper, and brush it with the vegetable oil.
- Bake, uncovered, until the surface of the meat is browned, about 30 minutes.
- Reduce heat to 325°F (160° C), cooking according to desired temperature: 15 minutes per pound for rare, 20 minutes per pound for medium, or 25 minutes per pound for well done.
- Baste roast occasionally with pan drippings.
- Transfer roast from pan to a warm platter and cover with foil.
- Skim off fat, pour drippings into a saucepan, and add beef stock.
- Bring to a boil and simmer until liquid is reduced by half.
- Taste and correct seasoning if needed.
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