Photo: Lily Banse
Roast rib of beef with horseradish breadcrumbs & duck fat potatoes
17 ingredients
Serves 8
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Michelin-starred Jason Atherton's beef and roasties makes a stunning restaurant-style centrepiece
Estimated Nutrition (whole recipe, rough)
1586
Calories
65g
Protein
75g
Fat
153g
Carbs
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- about 3kg (3 ribs) beef rib, chine bone removed and French-trimmed
- olive oil
- 2 onions , quartered
- 2 carrots , quartered
- 2 sticks celery , quartered
- a few sprigs thyme
- 1 bay leaf
- 4 whole cloves garlic
- 100g horseradish cream
- 100g breadcrumbs
- 100g shallots , finely chopped and cooked in butter
- 50g flat-leaf parsley , chopped
- 300ml red wine
- 300ml beef stock
- 2½kg floury potatoes , peeled and cut into similar sizes
- 6 tbsp duck fat
- sea salt flakes
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes