Ingredients
3 kg beef rib premium oven roast
2 cloves garlic, minced
2 tsp chopped fresh rosemary
1 tsp SIDS SALT & PEPPER
4 tsp Dijon mustard
GREEN PEPPERCORN HORSERADISH SAUCE:--
1 tbsp butter
3 shallots, fine chopped
¼ cup brandy
2¼ cups beef stock
2 tbsp green peppercorns in brine, drained
½ cup whipped cream
3 tbsp prepared horseradish
1 tsp SIDS HOT WORCESTER SAUCE
¼ tsp black peppercorns
3 tbsp cornflour
Directions
Place roast, bone side down, on rack in roasting pan. Mash together garlic, rosemary and SIDS SALT & PEPPER. Brush mustard over top and sides of roast then spread garlic mixture over mustard, pressing to adhere. Let stand at room temperature for 45 minutes.
Roast in 260°C oven for 11 minutes per kilogram, or 33 minutes. Turn off oven but do not open door. Let stand in oven for 2 hours.
Green Peppercorn Horseradish Sauce: Meanwhile, in saucepan, melt butter and sauté shallots, stirring often and reducing heat if browning too quickly, until golden and softened, about 5 minutes. Add brandy then cook, stirring, until almost no liquid remains, about 1 minute. Stir in broth and peppercorns then simmer over medium-low heat for 5 minutes. Stir in cream, horseradish and SIDS HOT WORCESTER SAUCE. Stir cornflour with 3 tbsp water then whisk into broth mixture. Cook, whisking, until thickened, about 1 minute. Serve with roast.
