Beef Rib Roast With Potato Puree And Roasted Beets - cooking recipe

Ingredients

1 None beef rib roast (about 4 1/2 lbs)
1/4 cup olive oil
2 tsp cracked pepper
1 1/3 lbs small beets, scrubbed and trimmed
2 1/2 lbs potatoes, peeled and quartered
3 tbsp butter, chopped
1/2 cup milk, warmed
1/4 cup heavy cream, warmed
1/4 cup finely grated fresh horseradish, or prepared horseradish sauce

Preparation

Preheat the oven to 425\u00b0F.
Tie the roast with string at 1 inch intervals and place in a large roasting pan. Brush the roast with 2 tbsp of the oil and sprinkle with salt flakes and cracked black pepper. Toss the beets in the remaining 2 tbsp oil and add to the roasting pan.
Roast the beef and beets for about 20 mins. Reduce the heat to 350\u00b0F. Roast, uncovered, for about 1 hour or until the beef is cooked to desired doneness and the beets are tender. Remove the beef from the oven; cover and let stand for 20 mins. If needed, continue roasting the beets for a further 15 mins or until tender.
Meanwhile, boil, steam or microwave the potatoes until tender; drain. Mash the potatoes with a potato ricer. Stir in the butter then gradually beat in the hot milk and cream. Season to taste.
Serve the beef with the roasted beets, potato puree and horseradish.