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Peppercorn-crusted Rib of Beef

Using a selection of peppercorns adds a touch of colour and a generous warmth to this rich beef joint. This roast is delicious hot or cold!

Hands-on time 15min, plus resting. Cooking time about 2hr 20min. Serves 8-10

◆ 3-3.6kg (6½-8lb) rib of beef

◆ 2 red onions, cut into wedges FOR THE CRUST

◆ 50g (2oz) Brazil nuts or blanched almonds

◆ 2tbsp Dijon mustard

◆ 50g (2oz) white breadcrumbs

◆ 25g (1oz) Parmesan, finely grated

◆ 2tsp mixed peppercorns, finely crushed – we used black, white and pink

◆ ¼tsp mustard powder

◆ 1tbsp thyme leaves FOR THE HORSERADISH CREAM

◆ 3-4tbsp finely grated fresh horseradish

◆ 200g tub crème fraîche

1 Remove the beef from the fridge an hour before cooking to allow it to come to room temperature. Preheat the oven to 220°C (200°C fan) mark 7. Pile the onion wedges into the base of a medium roasting tin to make a trivet for the meat to sit on.

2 Heat a large frying pan until hot, add the beef, fat-side down, and sear for 5min over medium-high heat. Set aside to cool slightly. Whizz the nuts in a food processor until roughly chopped. Add 1tbsp Dijon mustard, the rest of the crust ingredients and a generous pinch of salt; pulse to combine.

3 Brush fat of beef with remaining Dijon mustard, and then press crumb evenly on top. Roast in oven for 30min. Remove beef and cover with foil. Reduce oven temperature to 180°C (160°C fan) mark 4, return to oven for a further 15min per 500g (1lb 2oz) for rare (about 1hr 45min) or 18min per 500g (1lb 2oz) for medium (about 2hr). If using a meat thermometer, it should reach 60°C.

4 Allow to rest for at least 20min or up to 1hr before carving. Meanwhile, mix together ingredients for the horseradish cream, season well and serve with the meat.

PER SERVING (for 10 with horseradish cream) 648cals, 41g protein, 52g fat (25g saturates), 4g carbs (1g total sugars), 1g fibre