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 broth
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 260oC 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.
