Rib Roast with Horseradish and Mustard Cream

Cook time 2 hours
Servings 8


1 tbsp extra virgin olive oil

2-2.4kg 4-point standing rib roast

1 bunch thyme

For the cream sauce

10g butter

1 clove garlic, finely chopped

2 French shallots, finely chopped

2 tbsp brandy

100ml chicken stock

300ml cooking cream

1 tbsp horseradish cream

1 tbsp dijon mustard or seeded mustard

Rib Roast with Horseradish and Mustard Cream


Remove the meat out of the fridge 2 hours before roasting.

Preheat the oven to 180°C. Drizzle oil over meat and season with salt.

Heat a large pan over high heat and brown the meat all over until golden brown. This should take about 5-10 minutes. Arrange thyme sprigs in the base of a roasting dish and then rest the meat on top.

Roast in the oven for 1-1¼ hours for medium-rare. If you have a meat thermometer, check that the internal temperature is 48°C. If you prefer your roast cooked a little more, place it back in the oven to cook for a further 10-15 minutes.

While the meat is cooking, make the sauce. Heat the pan the meat was browned in over medium-high heat. Add the butter, garlic and shallots and cook until golden. Deglaze with the brandy and once it has almost all evaporated add the chicken stock. Bring to the boil and reduce by 1/3. Add the cream and simmer for 1-2 minutes then add the mustard and horseradish. Whisk through and season to taste. Cover and warm through just before serving.

Remove the roast from the oven and rest for about an hour. Carve roast and serve with sauce and classic sides.